There should be a lot of water added, flour to water ratio close to 2 to1. 500 gram flour to 220 gram water.
Two whole eggs added to every 500 grams of flour.
And the dough needs to be rested for a long time, first in room temperature, then in fridge for one to three hours.
Then it's very easy to roll out, powdered and cut, like a breeze. Toss into boiling water for five minutes. Done.
It's misleading someone said that the initial dough should be made very hard, with minimal water.
That's not the correct way to make hand rolled noodles but alkaline noodles, or Japanese ramen. Alkaline noodles
are very hardy but it doesn't require rolling out with a rolling pin. Pasta machine can help.
Like my grandma said, cooking is learned by watching the real expert.
I love YouTube. Without watching the whole procedure I'll never get it.
Two whole eggs added to every 500 grams of flour.
And the dough needs to be rested for a long time, first in room temperature, then in fridge for one to three hours.
Then it's very easy to roll out, powdered and cut, like a breeze. Toss into boiling water for five minutes. Done.
It's misleading someone said that the initial dough should be made very hard, with minimal water.
That's not the correct way to make hand rolled noodles but alkaline noodles, or Japanese ramen. Alkaline noodles
are very hardy but it doesn't require rolling out with a rolling pin. Pasta machine can help.
Like my grandma said, cooking is learned by watching the real expert.
I love YouTube. Without watching the whole procedure I'll never get it.
选择“Disable on www.wenxuecity.com”
选择“don't run on pages on this domain”
