The Art of Noodle Making Part 2

Chinese art of making noodles

Category:

People & Blogs

Tags:

• culinary
• noodles
• china

[DominickBlack]

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.

[dvcastillo]

wow Dominick. you surely know a lot about noodle making huh.

[eunicep79]

She got skills.

[WCiossek]

The amount of gluten in this dough is very high. The wheat starch would be washed out first. Otherwise, the noodles become fluid. or hard like gum. I was in Shanghai and they first said that should have many exercises. But it does not work.. When I washed the half part of the starch out, then the noodle became tasty and had the same consistence. like the origin.

[ahsuknat]

if a fat woman can do...so do I...

now I just need some one to teach me

[speedracer234]

Now thats how you do it!

[DHforTITS]

there is no fucking art involved with stretching, and folding shit over like 7 times

[Bryskie7]

@trishaMIGUEL haha nakainan ko na yun :))

[TheCardHurler]

@DominickBlack google.

[aaronstone511]

wow



[bshm]

What kind of flour works best?

[kelfy]

everyone can make noodle at home but this lady got skills to make fine and thin noodle. amazing.

[trishaMIGUEL]

meron d2 sa pilipinas nyan igan... try megamall 4th flr building A