Yield:20盎司。面条
服务：4
Though you can makeramenwith either fresh or dried noodles, the fresh ones add a distinctive tang, chewy-firm texture, and lovely golden hue. If you have the time and inclination, they’re worth making from scratch—and it’s kind of fun, too. See the articleHow to Make Ramenfor step-by-step photos.Learn more about kansui waterand what to substitute if you can’t find it.
亚搏手机版官方
- 6-3/4 oz. (1-1/2 cups) all-purpose flour
- 6-1/2 oz. (1-1/2 cups) bread flour
- 1-1/2 tsp. fine sea salt
- 1 large egg, lightly beaten
- 1 tsp.kansui water, such as Koon Chun brand
Preparation
- Add the flours and salt to the bowl of a food processor, and pulse to blend. Put the egg in a 1-cup measure with the kansui water, and add enough water to fill to 3/4 cup. Add to the processor and pulse for 30 seconds, then run the processor until the dough looks crumbly but holds together when squeezed. Add up to 3 Tbs. water as needed and process to blend.
- Turn the dough onto a work surface, and knead until smooth. Wrap in plastic wrap and let rest in a warm place until soft enough to roll, about 1 hour.
- Divide the dough in half; roll thin on a lightly floured surface. Using a pasta machine, roll the dough progressively until slightly transparent, putting it through each setting twice and folding the sheet in half lengthwise for the second pass. Then cut by hand or use a spaghetti-cutter attachment to cut into noodles. Scrunch the noodles to make them kinky. Cook in well-salted boiling water until tender but still chewy, 2 to 3 minutes. Drain. Serve with hot ramen broth.
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Reviews
Rate or Review
Reviews (3 reviews)
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hak| 06/21/2020Used the baking soda/water substitute for the kansui water. Dough was a bit sticky and needed to add some flour on last thickness before cutting but they cooked up beautifully with nice spring and good flavor to them. Wonderful in the chasu ramen!
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Sasserole| 11/15/2018
I made noodles from scratch for the first time!
所以几件事：
- 在铺开面团之间必须放置面团静置是绝对的（我发现这是因为我的面团在卷中破裂。我必须在四分之一的时间里与面团一起工作，使其更易于管理）
-Why not just tell people to use baking soda and water as subsitute for kansui in the recipe (more people are likely to have baking soda over kansui)
Otherwise getting over the learning curve, the noodles turned out great.
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Stuartsaves| 03/14/2018
几乎摔断了我的手臂，试图滚动这块面团，那是在增加了比食谱所要求的更多的水之后。如果您想打破邻居的窗口，可能会很好，但是我不确定它是如何成为面条的。
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