Who is this guy and does he have any other cooking videos? He doesn't move in the kitchen like an amateur and I'd like to see what else he can offer enthusiasts.
Have u tried experimenting it with just Cake Flour and without the baking soda? I tried it twice and both the dough couldn't be pulled. The dough was quite 'resistible' as in it is still elastic n not stretchy as it was needed. I kneaded the dough for hours long and the dough ultimately failed.
@DilbeardAlbeard You really have to work the dough for it to become elastic enough to pull. If you look at Luke Rymarz's videos he shows some good kneading techniques, but even using those, you still need to beat it up for like 30 minutes. It hurts. You will want to stop. But if you want to pull the noodles, you can't stop. By the time you are able to pull the dough on a regular basis, you will have very strong arms.
@18888188881 Does that mean that u followed his recipe, which is cake flour, regular flour, water, baking soda, salt and vegetable oil? I just tried it yesterday with just Cake Flour 150g, water 100g and baking soda about 2-3 g and the dough similarly is quite tough to be stretched. Quite elastic however it still breaks at pulling. I kneaded the dough the same way luke did but to no avail. I beat it up, rest 10 minutes and continued.
@DilbeardAlbeard It is the gluten that makes the dough stretchable. cake flour has less gluten than all purpose flour. you need to add some gluten to the mix.
@18888188881 Yesterday I tried working on the dough which was made from Cake Flour - 150g, Water 110 g and baking soda 2-3g. Once I made it into a dough i let it rest for about 10-15 min and after that I gave it kneading for about 20 mins and let it rest again for about 15 mins before kneading it for another 30 mins. The dough was however still too elastic to pull and i notice putting baking soda makes it relatively harder to pull. It still breaks at pulling. I wonder how many attempts u made?
hááááá..nãoooo..não acredito! estou procurando essa receita varios meses....não acho...não dá certo...por favorrrr....ajudaaaaaaaaaa....abraço Maria Lucia - Bertioga - São Paulo - Brasil -
@pichipelon The recipe is in the comments section. I got it from the Luke Rymarz website. It took a lot of tinkering, but this one finally seems to work consistently.
omg thanks you .thats so amazing
RinSilpachai 3 days ago
you are good bro
Robinhood2318 1 week ago
Comment removed
Robinhood2318 1 week ago
Who is this guy and does he have any other cooking videos? He doesn't move in the kitchen like an amateur and I'd like to see what else he can offer enthusiasts.
CouplesFoodTherapy 1 week ago
This has been flagged as spam show
welp Ive been kneading for about 3 and a half hours now... still not working
OrangeHatKidd 1 week ago
Thank you i will try this out
OrangeHatKidd 1 week ago
awesome. straight up awesome.
critesbill 2 weeks ago
Have u tried experimenting it with just Cake Flour and without the baking soda? I tried it twice and both the dough couldn't be pulled. The dough was quite 'resistible' as in it is still elastic n not stretchy as it was needed. I kneaded the dough for hours long and the dough ultimately failed.
DilbeardAlbeard 3 weeks ago
@DilbeardAlbeard You really have to work the dough for it to become elastic enough to pull. If you look at Luke Rymarz's videos he shows some good kneading techniques, but even using those, you still need to beat it up for like 30 minutes. It hurts. You will want to stop. But if you want to pull the noodles, you can't stop. By the time you are able to pull the dough on a regular basis, you will have very strong arms.
18888188881 3 weeks ago
@18888188881 Does that mean that u followed his recipe, which is cake flour, regular flour, water, baking soda, salt and vegetable oil? I just tried it yesterday with just Cake Flour 150g, water 100g and baking soda about 2-3 g and the dough similarly is quite tough to be stretched. Quite elastic however it still breaks at pulling. I kneaded the dough the same way luke did but to no avail. I beat it up, rest 10 minutes and continued.
DilbeardAlbeard 2 weeks ago
@DilbeardAlbeard It is the gluten that makes the dough stretchable. cake flour has less gluten than all purpose flour. you need to add some gluten to the mix.
MetaView7 2 weeks ago
@18888188881 Yesterday I tried working on the dough which was made from Cake Flour - 150g, Water 110 g and baking soda 2-3g. Once I made it into a dough i let it rest for about 10-15 min and after that I gave it kneading for about 20 mins and let it rest again for about 15 mins before kneading it for another 30 mins. The dough was however still too elastic to pull and i notice putting baking soda makes it relatively harder to pull. It still breaks at pulling. I wonder how many attempts u made?
DilbeardAlbeard 2 weeks ago
Qual é a farinha regular??? Regular flour???
luciastrazeri 1 month ago
hááááá..nãoooo..não acredito! estou procurando essa receita varios meses....não acho...não dá certo...por favorrrr....ajudaaaaaaaaaa....abraço Maria Lucia - Bertioga - São Paulo - Brasil -
luciastrazeri 1 month ago
Awesome. I thought I had checked in the comment section but guess I missed it. Thanks much
pichipelon 1 month ago
So is this just flour and water? If not then what else? And if so how much water and flour?
pichipelon 1 month ago
@pichipelon The recipe is in the comments section. I got it from the Luke Rymarz website. It took a lot of tinkering, but this one finally seems to work consistently.
18888188881 1 month ago
regular flour ? what it means
robertoscarveza14 1 month ago