Slowly bringing back our weekend homemade noodles tradition. Our manual machine broke some time ago, but
@deetam got me kitchenaid pasta attachments for Christmas so weâre back in business!
This is our current noodle recipe, enough for 5 people. Method is the
@seriouseats recipe but with a little
@ramenjunkie inspiration. To toast the rye flour, spread in a single layer in a nonstick pan and toast over medium high heat just until fragrant but not browned, about 4 minutes. Also, the Serious Eats recipe uses baked baking soda for the alkaline salt component necessary for the proper ramen texture; I subbed lye water (we buy it at our Asian supermarket) since we have it.
445 bread flour (12-13% protein)
50g toasted rye flour
5g vital wheat gluten
185g water
15g lye water
5g salt
https://www.seriouseats.com/homemade-ramen-noodles
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