Taste wise it turned out great! It was served in a tonkotsu style ramen, so it was somewhat a hakata style noodle 😅
Recipe for anyone thats interested (and for later me):
- 350 grams / 70% of all-purpose flour / white wheat flour (type 00)
- 150 grams / 30% of whole wheat flour
- 6 grams of kansui
- 5 grams of salt
edit:
– around 190 ml of water
– rice flower to not make it stick
The idea for this recipe came from gingerandscotch: https://gingerandscotch.com/homemade-ramen-noodles-from-scratch/, but changed by ChatGPT to make it more to my liking (sorry if this offends someone, but it was kinda hard to figure this out by myself)
by davidvanleeuwen
5 Comments
What about the water measure?
Wow, 0% hydration noodles! Impressive!
jk
You forgot to list how much water you added! They do look about 40% hydration or maybe a little higher. Looking good, glad you enjoyed them!
I would recommend that when you cut and portion them, use corn starch or potato starch to prevent sticking—it looks like you’re using some kind of (coarse?…) flour, which can absorb moisture and become “dough” and then it’ll make all of your noodles stick together.
what noodle maker is that?
What is that machine ?
Rolling pin hack is genius! I’m going to try that next time I’m making dumpling wrappers using my pasta roller attachment.