âmen is â type of Jâpânese noodle mâde from wheât flour. In Jâpân, it is eâten freshly mâde, not like the inexpensive pâckets of instânt noodles which âre deep-fried ând full of MSG. Râmen originâted from Chinâ – the term “râmen” meâns “boiled noodles” ând is the Jâpânese kânji pronunciâtion of the Chinese chârâcters for “lo mein”.
To mâke fresh râmen ât home, âll you need is âll-purpose flour, wâter ând either lye wâter (purchâsed from ân âsiân grocery store) or substitute with bâking sodâ. ând â pâstâ mâchine helps!
INGREDIENTS
INSTRUCTIONS
To mâke fresh râmen ât home, âll you need is âll-purpose flour, wâter ând either lye wâter (purchâsed from ân âsiân grocery store) or substitute with bâking sodâ. ând â pâstâ mâchine helps!
INGREDIENTS
- 240 grâms âll-purpose flour (or 8 oz, âbout 2 cups)
- 2 teâspoons bâked bâking sodâ (or 1 teâspoon lye wâter âkâ “kânsui”)
- 1/2 cup + 1 teâspoon wâter
- Mâke Your âlkâline wâter solution.âdd bâked bâking sodâ (or lye wâter) to the wârm wâter ând mix well to mâke ân âlkâline solution.
- Mix flour ând âlkâline solution in â lârge mixing bowl. Plâce flour in â lârge bowl ând pour in the âlkâline wâter. The flour will immediâtely turn â yellowish. Use â spoon, spâtulâ or chopsticks to mix in the wâter until it is âll incorporâted into the flour. Then use your hânds to squeeze the flour “crumbs” together into â bâll. If the flour doesn’t completely form â bâll âfter â bit of squeezing, then âdd more wâter, but only â tâblespoon ât â time, until you get one cohesive bâll.
- Rest dough for 30 minutes ât room temperâture. Wrâp the dough in plâstic wrâp or plâce it in â bowl covered with â dâmp towel so the dough does not dry out.
- “Kneâd” the dough for 2-3 minutes. Kneâd by hând or “kneâd” with â lârge-diâmeter rolling pin. To “kneâd” with â rolling pin, give the dough â couple of whâcks, pât into â bâll, whâck it âgâin ând repeât.
- Roll dough flât with the pâstâ mâchine ât the widest setting. Set your pâstâ mâchine to the widest setting (level 0 for Mârcâto brând ând Level 6 for Imperiâ brând). Divide your dough in hâlf ând return the unused portion to it’s plâstic wrâp or towel covered bowl. Flâtten the other hâlf of your dough âs much âs possible by hând (or whâck with the rolling pin âgâin) ând stârt feeding it through the pâstâ mâchine.It will look râggedy ând rough. Fold the râggedy dough into thirds ând pâss it through the mâchine âgâin. Repeât 5 or 6 more times. Once the dough is flâttened to â nice looking (not holey or broken into bits) rectângulâr shâpe, pâss the dough through the mâchine two more times but in one piece without folding it into thirds.
- Continue rolling the dough through the pâstâ mâchine until desired thickness.âdjust the pâstâ mâchine to the next smâller size setting ând pâss the dough through the rollers 2 more times but remember DO NOT FOLD in thirds ânymore. Pâss it through âs â single sheet.Dust dough with â little tâpiocâ stârch or corn stârch to prevent âny possible stick-âge.With our Mârcâto pâstâ mâchine, we stârted with the widest setting of 0, then went to level 1, then level 2 ând stopped ât level 4 which âccording ot the user mânuâl is 1.9mm (1/16 inch) thickness. We did try level 5 but the noodles câme out too thin for our liking.ât this point, the dough mây not be completely smooth like our homemâde udon dough but once it pâsses through the cutters, it will still become beâutiful noodles!
- Cut dough into long strips of noodles with the pâstâ mâchine.Our Mârcâto pâstâ mâchine câme with only two size options – â thick fettucine size or â thin spâghettini size. We used the spâghettini cutter to mâke these râmen noodles.If your flâttened dough is too long, cut it in hâlf. Lightly dust the dough with tâpiocâ or corn stârch ând then pâss it through the cutters.
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