Got my hands on a new machine and it’s taken some effort to learn how to work with it. It’s incredibly loud, gets hot quickly, and initially had a weird oily smell as it ran. But I could tell immediately that the greater pressure from the rollers would have big benefits for the dough; it exhibited greater elasticity and had a more consistent, smooth texture than what I could get from my Cusinart. I’ve only got a 3mm cutter currently, but that worked really well for a [recent batch of Tsukemen noodles](https://www.reddit.com/r/ramen/comments/1cove2p/yasai_miso_tsukemen/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button).
Slapped together a hasty bowl veggie Shoyu bowl, and can’t wait to practice more on the machine. Waiting for a 1.5mm cutter that should be better match for similar bowls.
Anyone else use one of these machines? Got any tips or tricks?
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Got my hands on a new machine and it’s taken some effort to learn how to work with it. It’s incredibly loud, gets hot quickly, and initially had a weird oily smell as it ran. But I could tell immediately that the greater pressure from the rollers would have big benefits for the dough; it exhibited greater elasticity and had a more consistent, smooth texture than what I could get from my Cusinart. I’ve only got a 3mm cutter currently, but that worked really well for a [recent batch of Tsukemen noodles](https://www.reddit.com/r/ramen/comments/1cove2p/yasai_miso_tsukemen/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button).
Slapped together a hasty bowl veggie Shoyu bowl, and can’t wait to practice more on the machine. Waiting for a 1.5mm cutter that should be better match for similar bowls.
Anyone else use one of these machines? Got any tips or tricks?