Friday, April 3, 2020

Alkaline Noodles/Ramen 手工鹼水麵

This post has been in my draft folder for quite some time and now, given current events I finally have time to finish and post it. The recipe is from a cookbook called "Momofuku" by David Chang. The famous restaurant with the same name is very popular in New York City.
It is imperative to use high gluten flour or bread flour to provide a chewy texture. If you cannot find both alkaline solutions, using either one should be fine.

To make 6-8 portions:
800g bread flour
300-350g water
7.2g/2 tsp sodium carbonate
1/4 tsp potassium carbonate

1) Combine all the ingredients and knead using a stand mixer with the dough hook for 10 minutes. Add additional water if needed.
2) Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3) Cut into smaller portions, about 6 oz per bundle.
4) Use either a manual or electric pasta machine to cut noodles for desired thickness and shape.
5) Cook the noodles in a large pot of salted water for about 5 minutes and rinse in cold water immediately to stop the noodles from overcooking.

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