Not exact matches
Rolled dumplings are made from a pastry, kind of like a pie crust, that is rolled thin and then cut
into wide,
noodle - like shapes.
You can either roll the pasta dough out by hand, and then slice
into noodles, or start running the dough through a pasta machine's
widest setting.
Use zucchini
noodles cut
into wide strips to imitate the shape of fettuccine
noodles.
If you don't have a spiral slicer, make zucchini
into wide, flat «
noodles» with a vegetable peeler, doing so
into a serving container.
Option Two transforms the dish
into a savory
noodle bowl with a rich and aromatic coconut broth, which appeals to a
wide range of palates.
I come
into contact with a
wide variety of applied science practitioners of many disciplines including biologists, engineers of several flavors, chemists, etc. etc. and I only know one that is not basically what I believe is termed a «lukewarmer» and the one person (professional) that's not skeptical is a environmental scientist (and he debates like a wet
noodle, all he'll say is most climatologists agree.....