The last 10 or so batches of noodles ive been adding different ratios of spelt flour into my noodle recipes. I really enjoy it in the noodles but I’m not sure how I feel about the speckled look. I really like the solid clean look of no spelt or wheat etc. but then again the speckles do add a bit of character. Anyone have an opinion on this?
by matchebjj
8 Comments
Sheeted it weirds me out. My brain is telling me it’s dirt in the dough.
Can we see some cut and in the bowl?
I like It. Especially in a heavy broth or tsukemen, it helps the noodle make a bigger contribution to the look & texture.
Speckles FTW.
Check Ivan Orkin’s rye noodles. They’re awesome. Also my masa noodles look dope speckled.
Flat noodles are okay speckly, but not curly ones imo. I’m a non-speckly gal though
I have dialed in on a whole meal spelt ramen noodle that I use as a baseline for pretty much every bowl that I make.
I was inspired by Ivan Orkin’s rye noodles and I’m a pretty big fan of the use of spelt. Gives a nice nutty/toasty aroma to the noodles.
I find regular flour noodles a little lacking tbh. I pretty much always add some sort of alternative flour for flavour/aroma.
Over the years, I have made a dozen types of noodles with and without the pasta maker. Double aught, cake, white and whole wheat flour.
I admire what you have attempted here. I think all types and flavors of noodles are a challenge and I like your brown ones. I have not yet made my own Ramen noodles, but that day is approaching. I am just waiting to use up my ramen noodles supply. I have eliminated those chemical seasoning packets as my first steps.
I find it sexy