how to make wheat noodles at home youtubemsci world ticker

Welcome to Home cooking easy !!! Just adjust the amount of flour and eggs.Remember that temperature will affect the capacity of the flour to retain moisture. Keep in mind that the cook time of freshly cut noodles will be different than the cook time of noodles that have been allowed to rest overnight.The best way to do this is to take a single noodle strand and cut it up into relatively equal lengths. The kneaded dough is allowed to rest for a small amount of time (at least 30 minutes), giving the gluten that has formed in the dough time to relax, after which it is rolled to its final thickness, cut, and packaged.Looking over Shimamoto's noodle recipe book, the vast majority of noodles had hydration levels below 40%, and the ones with more water in them typically had a higher percentage of kansui added to the mix, a trend that is reflected in Satinover's recipes. I keep it simple..The rest is history. 1 cup flour (I have used white or wheat. If so would it be better to roll and cut the dough before or after?Thank you so much Jan! At that point, I upped the oven temperature to 350°F, and an hour later, the weight had dropped to 791g; two hours later, it was at 657g.What you're tracking here is the loss of water and carbon dioxide as heat transforms the sodium bicarbonate into sodium carbonate. When the baked baking soda is completely dissolved, I add kosher salt to the liquid, again stirring to dissolve. What you're trying to do here is just get the dough thin enough that it will easily slide into the widest setting of your pasta roller. After the dough sheet has been kneaded, I fold it up, wrap it in plastic wrap to prevent it from drying out, and let it rest for at least 30 minutes to allow the gluten network to relax. But for those home cooks who want to explore the wide world of alkaline noodles, we've come up with a basic recipe that is relatively simple to make and uses fairly common ingredients and equipment.If there's any goal to this recipe, it's to show that making alkaline noodles at home isn't only possible, but also rewarding. But fresh is always better. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/9d\/Make-Noodles-from-Wheat-Flour-Step-1.jpg\/v4-459px-Make-Noodles-from-Wheat-Flour-Step-1.jpg","bigUrl":"\/images\/thumb\/9\/9d\/Make-Noodles-from-Wheat-Flour-Step-1.jpg\/aid160864-v4-728px-Make-Noodles-from-Wheat-Flour-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"