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Perfect Pasta/Noodle

miguelmartinez4995

So I've been experimenting with making pasta/noodles lately. My noodles stick together once they're cut and they don't have much of a bite to them once they're cooked. Any ideas?

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tshewman

Recipe? Cooking method/times?

brian_martin2001

Additionally to what @Todd_Shewman_38102 asked, are you working the noodle dough enough, and allowing for adequate gluten development?

miguelmartinez4995

1000g flour

400g water

10g salt

2g baking powder

Proofed for 2 hours.

miguelmartinez4995

I thought thought I was. But it seems I'm not.

miguelmartinez4995

Btw the noodles I made were ramen noodles. As opposed to traditional pasta which uses egg and semolina.

brian_martin2001

How long did you knead the dough, how many times did you knead, and how long between kneads did you rest the dough?

miguelmartinez4995

I didn't measure in time. Just enough to feel the gluten being formed and twice. Once before proofing and once after

tshewman

Type of flour? Drying time before/after they are cut?

FrankM_3301

Is your goal a ramen noodle, or an Italian pasta?

miguelmartinez4995

00 flour. And I couldn't really dry them cause they stuck together right after they were cut

miguelmartinez4995

I'd like to learn both

wolfiegirl

You might want to try a different recipe for the ramen. Two grams of baking soda (Kansui) isn't near enough when you're using 1000 g of flour! Here's a very nice little recipe & technique that I think you'll find is going to get you much closer to where you want to be! http://luckypeach.com/recipes/fresh-alkaline-noodes/

miguelmartinez4995

Thank you

wolfiegirl

You're welcome. I love making pasta of all shapes and sizes (and flavors). One other hint that might help you....lightly flour your work surface and as you roll out your sheets of pasta, let them air dry for a while before you start to cut them. Sometimes even the most experienced pasta maker can have a touch too much moisture in the dough resulting in the cut noodles sticking together (frustrating, I know!). But if you lay the sheets of pasta on a nicely floured area and give them time to dry out a bit, you'll find that cutting is a WHOLE lot easier and the noodles won't stick together. The texture you're looking for to know when it's time to start cutting is a rather dry and just the slightest bit rigidity (but not like dried pasta out of a box). Dry time depends on how much moisture is in the dough but usually somewhere between 10 minutes up to 30-40 minutes for an overly hydrated dough. If I can help in any other way, please, just let me know!

miguelmartinez4995

You're awesome!