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noodle pulling technique

post #1 of 5
Thread Starter 

This question is asked frequently, how do you make Ramen noodles from scratch. the problem i have is that all recipes posted involve in a machine to make these noodles. so i alter the question a little. i need a traditional ramen noodle recipe, one that will allow me to do a technique (what i think is) called noodle pulling. any pertaining advice would be useful. even if it has nothing to do with ramen noodles.

 

thank You! 

post #2 of 5

cheftomm.com has a very great video on chinese handpulled noodles. However, I wouldn't dare call them "ramen noodles." 

 

the chef does highly recommend using a kitchenaid mixer to prepare the dough, but they can certainly be done without them. the elasticity needed for pulled noodles will require a lot of kneading. over 10 minutes by a mixer at high speeds, so i would assume at least a half hour by hand!  Once you accomplish that the pulling technique is tough to get right. I've seen videos of world renowned chefs fail at it.  But dont get me wrong, I'm sure getting it right will be very rewarding, and the results will be night and day if you baseline is ramen noodles.

post #3 of 5

Although the dough can be similar, ramen isn't usually made with the hand-pulling technique.  Ramen is made most often with alkaline water and put through a pasta machine or folded and sliced by hand.  Ramen is also sometimes made with eggs like an italian pasta then rolled out, folded, and sliced with a knife to form thin noodles.

 

The hand-pulled noodles you are talking about a Chinese, not Japanese.  They are also made with alkaline.  This type of noodles are called "La Mian."  If you are interested in trying to make this at home it should be purely for academic purposes as its a real pain in the butt, makes a mess, and a dollar will buy you a pound of them from someone who knows what they are doing.  I've done it using sodium carbinate as my alkaline.  Asian grocery stores in your area probably sell alkaline water or lye water.  This is the only specialty ingredient you might need.  PM me if you'd like me to dig up a recipe.

post #4 of 5

This is the first time i've heard the dough needed for hand pulled noodles needing more than cake flour and water......

post #5 of 5
Quote:
Originally Posted by pcieluck View Post

This is the first time i've heard the dough needed for hand pulled noodles needing more than cake flour and water......


 

I looked at the video you posted above.  The cook in the video used baking soda in his recipe.  Baking soda is also known as sodium bicarbonate, an alkaline although a weak one.  Using lye water and proper resting techniques, the dough can be stretched MUCH more and the noodles made much thinner than shown in this video.

 

Here's an experiment for someone who is interested in this technique.  Using the recipe described in the video posted by pcieluck above, make the noodles once with baking soda and a second time with baked baking soda.  Meaning spread baking soda out on a sheet pan and bake it at 250 for an hour before using it.

 

My guess is you'll have much better luck with the second batch.  Heating the sodium bicarbonate breaks its molecular bonds, causing a chemical reaction that gives off water and C02 leaving sodium carbonate, a more powerful alkaline.

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