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Fine Wines. Organic Vines. 25 Seal and let rest for 1 to 2 hours on the counter depending on how cold the room is. This will allow the gluten to relax and enable you to roll the dough more easily. 11. To test if the dough is relaxed enough to roll poke your finger into the ball. If the indent remains and doesnt spring back the dough is ready to roll. 12. Dust the counter or a board with a little cornstarch. Dust the rolling pin and the surface of the dough as well.Roll your dough out to 18 inch thick. 13. Lightly dust the surface of the rolled dough with some more cornstarch. Fold the dough in half and then in half again to create a narrow multilayered strip of udon dough. 14. Use a sharp knife to slice the dough into noodles slightly less than inch thick. 15. Bring a large pot of water to a boil add the noodles boil for 10-12 minutes until cooked but slightly al dente. They should be flexible when cooked. Stir gently to separate noodles and keep them from sticking to the bottom of the pot. The noodles will plump up as they cook. 16. Drain the noodles in a colander placed in the sink and run cold water over them to cool. Alternately drain the noodles add ice to the colander and toss until chilled. Avoid soaking the noodles in ice water or they will lose their spirit.