Serious Eats - seriouseats.com

It's amazing how we associate scarcity with quality. Nowadays, there is a bias against aluminum because it is so widespread, though ironically it was prized above gold until they figured out a way to easily extract it about one hundred years ago. The properties cited in this article really do make the case for thick aluminum for a whole line of cookware, not just woks. Even if it is 4 times more expensive per pound than steel, since it is 1/3 the density of steel, the price per wok need not be that high, especially since aluminum is a lot easier to mold than steel. And since an aluminum wok that is 3 times thicker than a steel one will maintain much faster heat redistribution and heat retention (according to the table) while still being the same weight, I would much rather have the former.

I also happen to own the book and Tsuji
1. does include yolk as optional
2. has you roll it out pretty flatly

Plus, as an ardent believer that my food should give me more enjoyment than I give my food, I'm not going to give the dough a full-on foot massage just so I can make noodles in my apartment.

If the end result is indeed chewy and delicious udon, then that's all that matters to me.

Chichi,
Thanks for imparting not just facts and pretty pictures but principles and skills! I really think reading your offal and seriously asian series has made me more competent and confident around the kitchen. More, please!

Lamb's neck is one thing, but it must have been a bit daunting to handle a whole tongue. Looks like you are really delivering on the nasty bits! Don't let up on your important series and your thoughtful writing style.