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Noodles keep getting better and better

mikey_64652

http://youtu.be/8nfzxQkiwSk

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Chris_Kolbu_16712

Very finely milled flour and varying amounts of alkaline solution.

Eugene_120055

I was trying to make noodles, but I`ve just reached correct dough and right qty of gluten in it. Through the internet I`ve find out that qty of gluten is maybe the main problem to make correct, even and stratchy enough. So here it is: the best dough I`ve got with 7-8% of gluten. In Ukraine all flour is high-gluten, so I bought italian tipo 00, where gluten is 11,2% and combined it with corn starch (114g flour to 66g starch). Also it`s impossible to find alkaline solution here, so I just used baking powder or soda.

So the ingredients are:

Flour (11,2% gluten) - 114g

Corn starch - 66g

Warm water - 110g

Salt - 2g

Baking powder - 1g

Oil - 6g

Kneading 45 min, rest for 1 hour at room temp, then khead again about 30-45 minutes, until it becomes smooth and even like a gum. Then try to pull(:

mikey_64652

Hello, @ChrisKolbu, Do you remember when you were in culinary school what type of flour you used for the noodles, and if you used and alkaline solution, and if so, what kind, how much, and when do you add if. Thank you

Chris_Kolbu_16712

I learnt how to do these at culinary school in Sichuan, but to my shame I haven't made them since. The trick, really, is to get the dough stretchy enough to where it starts to feel and pull like warm gum. After that, the new challenge becomes to pull them out equally (while they stretch themselves due to gravity!).

At the end of it all, they have a lovely mouthfeel, and you have flour all over your kitchen!

christopher_12897

@mikey

heard.

ill start a dough this week and see what happens.

looking forward to any progress i can make

i think having a couple of years of pasta experience will help with the learning curve. hopefully

Shannon_Barnes_68642

This is amazing! I can't believe that turns the dough into noodles!

mikey_64652

@RandyBobandy‌ I never use a machine when making these. You get a better feel for the dough when you do is by hand. Record your progress if you can as well. It will help. Remember the technique is more important then the actual dough it self.

christopher_12897

@mikey

visually it doesnt look to difficult in a way but i know that dough has to be perfect and technique has to be practiced with out breaking noodles all over the place

ill start with the dough and see how good i can get that

i dont have a mixer so im in store for a lot of kneading i believe

i have an entire week off work to get a head start

as much as i curse technology and act like an angry luddite its amazing how much learning material is on the internet.

ive learned tons just from youtube videos about cooking and stuff

mikey_64652

Thats awesome @RandyBobandy. If you have any

questions on the technique let me know I'll be happy to help.

christopher_12897

funny i thought you would say that

i think its time to get into this technique

i just spent 80 percent of today working on my pasta and making ravioli del plin so im super down for a new skill

pretty amazing and old school

mikey_64652

Thank you @A.L.Esterling. @RandyBobandy I learned this technique through many recipes and youtube video's, lots of patience,

and trial and error.

christopher_12897

where you learn that technique?

ive seen it before but never seen it up close

A_L_Esterling_35269

This is terrific, @mikey! You and your noodles made the ChefSteps Facebook page and you are receiving lots of deserved congratulations!

mikey_64652

1000 grams Wheat flour, 650 ml cold water, 20 grams salt, 10 grams baking soda. The amount of water depends on where you live, dry or humid place, and if your just practicing baking soda is not necessary. From start to finish it took less then a hour. No rest time

Brendan_Lee_56950

Very nice. Do you have a recipe for your dough?