I'm probably making a digression from this competition in the sense that I've chosen to make my rice noodles from first principles (or scratch). I had never tasted rice noodles from a package until I came to this country. As a kid, it was always a rare treat for me and I would look forward to the day when my mother would haul out the 'tram engine steering wheel' (as my dad fondly used to refer to the antique brass noodle press ). Rice would be soaked, ground to a smooth paste and cooked into a sticky pasty dough. the dough would then be shaped into spheres the size of a tennis ball, steamed to perfection and then pressed through the noodle press to collect into a beautiful birds nest on a plate. Each portion of 'sevai' (say-vvai as rice noodles are called in Tamil) would then be served up with a 'more kuzhambu' (a stew made with coconut & buttermilk) and stir fried amaranth greens. Given that the whole process was a laborious one, there were never many opportunities to experiment with other pairings and this dish pairing remains a nostalgic classic in many South Indian homes. <br />There is a marked difference in texture between fresh made & store bought rice noodles. The concept of 'al dente' does not feature in at all since the noodle is never hydrated to begin with. The fresh noodles are springy to the touch and have a chewy yet soft texture. <br />& Yes, you do need an extruding tool ( which can be found in an Indian grocery store under the name of a 'sev press') to even try making the noodles.

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