Tuesday, October 27, 2020

Homemade Fresh Ramen Noodles

Making these springy ramen noodles again with my Marcato and it is getting better each time. Trying out another experiment 😁. This time I will prepare the dough in advance and keep it overnight in the fridge. I just wanna know if the texture remains as good as freshly made or even better.... This is another stayhome project for me. 

Fresh Ramen Noodles


2.5 cups AP flour

1/2 tsp salt

3 egg whites

1 tbsp oil

3. 5 tbsp water 

Combine all the ingredients together and mix into a crusty ball using a food processor. Take out and knead for 6 mins. Rest the dough for 30 mins. Knead and fold, repeat again for another 10 mins. Put dough into a plastic bag and rest the dough for 2 hrs. 

Cut dough into 4 portions and using the Marcato pasta maker, set the adjustment knob to 0 and pass the pasta sheet through just once; then, set the adjustment knob to 1 and pass the pasta sheet through once more; then, set the adjustment knob to 2, and so on until you reach the desired thickness (the recommended thickness setting is no. 5 for Ramen (no 6 for fettuccine and no. 7 for tagliolini).
Dust with potato starch so that the ramen noodles doesn't stick together.  You can cook the noodles straight away or store in air tight container in fridge for two days. 


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