66g noodle flour 25 AP flour 5g tapioca starch 3g toasted rye 1g vital wheat gluten35ml h20 1g salt 1g sodium carbonate1.5mm cut by _reamen_ 2 Comments BreakfastPizzaStudio 9 months ago Gorgeous work.How would you describe the contribution of rye flour? I’d love to hear about it! Upstairs_Schedule_80 9 months ago The kind of pasta I’m always looking for in ramen restaurants ! so authentic!
BreakfastPizzaStudio 9 months ago Gorgeous work.How would you describe the contribution of rye flour? I’d love to hear about it!
Upstairs_Schedule_80 9 months ago The kind of pasta I’m always looking for in ramen restaurants ! so authentic!
2 Comments
Gorgeous work.
How would you describe the contribution of rye flour? I’d love to hear about it!
The kind of pasta I’m always looking for in ramen restaurants ! so authentic!