Ingredients
- 300g bread flour (T65)
- 250g all-purpose flour (T55)
- 40g katakuriko/potato starch
- 10g gluten flour
- 216ml = 1 egg + water
- 4g fine salt
- 4g baking soda for cooking
Instructions
- 1. Mix the dry ingredients (bread flour, all purpose flour, katakuriko/potato starch, gluten flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with the spaghetti extrusion disc. Close lid.
- 2. In a small cup, add baking soda and fine salt, then add the 216ml water mix (1 egg + water), mix well and set aside. Turn the machine on and set it to the quantity you are making. Press Start.
- 3. Slowly pour the water mix through the opening in the lid.
- 4. Ramen dough will begin to form and ramen noodle will come out within a few minutes. Cut the first ramen noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first noodle is not smooth enough :-)
- 5. The noodles will be extruded. Cut the ramen every 35cm (approx).
- 6. Toss the ramen noodles with a little bit of flour or katakuriko/potato starch to prevent sticking.
- 7. Continue until the machine stops.
Copyright Dans la lune
Have you ever tried to rest the dough before extruding? I make it using traditional pasta rollers and have to let it rest for an hour to allow the dough to hydrate. Is there a difference using an extruding machine?
Yes indeed it’s a major difference : with the Philips Pasta Maker you don’t need to let it rest. You put the ingredients in the Mixing Chamber and after 15 minutes your noodles/pasta are ready. It is very helpful when you are in a hurry.
Question.. Is using “baked” baking soda or the liquid sodium bicarbonate from an Asian market another good option to use in this recipe?
I am not sure – however the baking soda (for cooking!) from your usual supermarket will do :-)