consisting of pastry flour, all-purpose flour, baking soda and water. Pastry flour has 10-11.5% protein whereas all-purpose flour has 11-13% protein. A mixture of these two flours is lower in protein (gluten) than all-purpose flour and will make a dough that is easier to stretch. In addition, the baking soda (sodium bicarbonate, NaHCO3) increases the alkalinity of the dough. The alkalinity weakens the flour proteins, improves moisture retention by hydrating the starches noodles.
flexible dough that can be stretched easil (approximately 1 cup of water for every 2 cups of flour). Cover the dough with plastic and allow it to rest at room temperature for at least 60 minutes to relax the gluten.This process creates a structure of soft dough fibers surrounded by dry flour that is necessary for being able to pull the noodles.
wooooooooooooooooooooohhhhhhhh
hundegaga 6 months ago
i see why he puts the flour every flip or so, if he didnt the noodles would stick together
JERSS5 1 year ago
but they're wearing french hats!
ned262626 1 year ago
This is not as easy as it looks, trust me I tried it and it fell to the floor once, or the dough will not stretch an inch.
95ellington 1 year ago
yes,, what is the ingredients to make that noodles?
theresiamg 1 year ago
i think its just rice flour...
XenoVionX 1 year ago
cool,.,but how about the preparation.,,
denverzero 2 years ago
If I did that, I'd never get the noodles cooked, because I'd be having too much fun swirling them.
DigitalBookWorm 2 years ago
I want to eat the hell of that.
ajayaruna 2 years ago 2
I want to eat that.
NinjaDC5 2 years ago 3
You're a fucking moron.
grimleaper 2 years ago
ummm.....yummy...
juicetank51 2 years ago 2
no mameeees
poisonboby 2 years ago 2
woooooooow!!!
AndrewTurkin 2 years ago
RESPECT
roojoo 2 years ago 3
This has been flagged as spam show
Delicous chinese food art...The china has done the most remarkable: decifer the chemical properties of food
From the rice, we(chink) found ozocerite.
from ham, we(chink) understood nitric acid.
from salted duck egg, chili sauce, we(chink) understood sudan.
from steam boat(hot pot), we(chink) understood formali.
from fungi and honey comb, we(chink) understood sulphur.
from muer another fungiim we understood dulfate.
today, China Tainted Baby Milk helped us understand Melamine.
hokila678 2 years ago
im hungry now.
skyline777 3 years ago 2
Skills!
wtfz0red 3 years ago
i would kill a man for some fuckin hand made noodles right now. WA! awesome noodle chef!
kofothree 3 years ago 3
xD^^
Kratoss1 3 years ago
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Some poor fuckers got to eat them when he's finished twatting about!
mockerlancs 3 years ago
What is recipe?. Thanks
rosehtran 3 years ago
@rosehtran
China - la mian (拉面)
kuku652 1 year ago
thats kung fu for cooking!
remember there is kung fu in everything
AinokeA365 3 years ago 2
agreed and well said
thunderbare 3 years ago
thanks
AinokeA365 3 years ago
This comment has received too many negative votes show
DominickBlack is a faggot ass fuck!
robbiesho 3 years ago
because he knows something and you don't?
BLEAHEACH 3 years ago 5
when you open your mouth you often insert your foot I see
thunderbare 3 years ago 2
Nice! =O
diiler711 3 years ago
consisting of pastry flour, all-purpose flour, baking soda and water. Pastry flour has 10-11.5% protein whereas all-purpose flour has 11-13% protein. A mixture of these two flours is lower in protein (gluten) than all-purpose flour and will make a dough that is easier to stretch. In addition, the baking soda (sodium bicarbonate, NaHCO3) increases the alkalinity of the dough. The alkalinity weakens the flour proteins, improves moisture retention by hydrating the starches noodles.
DominickBlack 4 years ago 6
cool. So you wanna make a video of you making the same thing?
YunSeung 3 years ago
knowledge is best shared thank you for your insight
thunderbare 3 years ago
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flexible dough that can be stretched easil (approximately 1 cup of water for every 2 cups of flour). Cover the dough with plastic and allow it to rest at room temperature for at least 60 minutes to relax the gluten.This process creates a structure of soft dough fibers surrounded by dry flour that is necessary for being able to pull the noodles.
DominickBlack 4 years ago 3
OMG how did he do that
agrippa2 4 years ago
Wow..Chinese invention this skill...so scary.just like a kong fu - -"
sohai952944 4 years ago 4
oh master ! show me the way of the noodble,
MrsRandomMadeMeDoIt 4 years ago
This is what the world needs to see.....
How to make noodles.....
Flower
Eggs
salt
oil
bit of water and most importantly....No Pasta machine needed.
DominickBlack 4 years ago 3
haha that was sweet! jeje
zyken 4 years ago
talk about skills
Templarofsteel18 4 years ago
how about the ingredients of the pasta?can u tell me pls??tnx!!
weethart 4 years ago
>weethart
DUDE!
Let me spell it for you: G.O.O.G.L.E.DOT.C.O.M.
copy/paste "the ingredients of the pasta"
First result.
Hope I helped you out with that ;)
F00dTube 4 years ago
this is awesome! Where did you film this - in what city?
Olivercrab 5 years ago
wow man i just love noodles! i love asian (FOOD!)
lol2000SAMMY 5 years ago
Cool!~
giver2000 5 years ago