I like both, it always depends, I think. Try both to keep everyone happy not just me Noodle Goddess! I loved this video ! 😅❤ Will be sending it to everyone. Try to relax more and tell some jokes. When you were doing Japanese noodles, have people tell you jokes you have a smile that's peaceful to see!! 😂😊
So, i just turned 50 on October 11, i do believe ive found. The coolest Lady, i mean Noodle Goddess lol ❤ i thought i was having ultimate time with my Fam. Omg now!! Fresh pastais what my soul been craving lately!! Thank youmy Lady Goddess. Give me a couple weeks, and ill update Y'all!! 🎉
Excellent beginner effort! I hope you continue to refine your skills and recipe. It looks like you're having a blast. 6:31 Noodles are breaking and disintegrating as you pull up. Ideally you would want it firm and chewey.
Your passion is really admirable. Great job chef 💪🏻💪🏻 Chinese noodle uses alkaline water (碱水) and I recall traditionally it is pulled with flour. These are "拉面" or ramen, literally "pulled noodles" and there are many other noodles that we make. With or without the alkalinity, or eggs. I was watching your laminated pasta video and it reminds me of how the hawker stalls here make "板面", rough translation is "flat noodles". Some of them use pasta machine to align the gluten for the most part. Flattening it into long sheets and folding it in half and flatten again for say, 4 times? It gives better elasticity when compared to those who just flatten the sheet and cut.
Either is fine, too engrossed watching you enjoy your work. Living in Asia for over 20 years I have watched Chefs do this in restaurants , first time seeing a non Asian hand pull noodles. Brilliant work it’s truly an art which you have mastered👏🏻👏🏻
No, John... this is no good. I'm surprised no one had blamed me so far for not wearing a hairnet, makeup & heavy Chef's shoes, while cooking at home in my own kitchen for my own family... 🤦♀️
@@ChefRudakova Sorry, please don't mind, not blame actually, I know your professional, I like your channel and learned a lot from your videos, Thank you so much.
Voice-over or Facing-the-camera explanations? Which style do you prefer?
Facing camera explanations
Voice over is nice because I like watching the process as you explain. You are such a great teacher. Thank you💕🙏🏻
I like both, it always depends, I think. Try both to keep everyone happy not just me Noodle Goddess! I loved this video ! 😅❤ Will be sending it to everyone. Try to relax more and tell some jokes. When you were doing Japanese noodles, have people tell you jokes you have a smile that's peaceful to see!! 😂😊
Loved seeing you stretching the dough. You were clearly enjoying yourself 🙂
This video was beautiful. Lovely choices of music and ambiance, and I love the noodle tips, too!
Thank you 😊
So, i just turned 50 on October 11, i do believe ive found. The coolest Lady, i mean Noodle Goddess lol ❤ i thought i was having ultimate time with my Fam. Omg now!! Fresh pastais what my soul been craving lately!! Thank youmy Lady Goddess. Give me a couple weeks, and ill update Y'all!! 🎉
Excellent beginner effort! I hope you continue to refine your skills and recipe. It looks like you're having a blast.
6:31 Noodles are breaking and disintegrating as you pull up. Ideally you would want it firm and chewey.
Your passion is really admirable. Great job chef 💪🏻💪🏻
Chinese noodle uses alkaline water (碱水) and I recall traditionally it is pulled with flour. These are "拉面" or ramen, literally "pulled noodles" and there are many other noodles that we make. With or without the alkalinity, or eggs.
I was watching your laminated pasta video and it reminds me of how the hawker stalls here make "板面", rough translation is "flat noodles". Some of them use pasta machine to align the gluten for the most part. Flattening it into long sheets and folding it in half and flatten again for say, 4 times? It gives better elasticity when compared to those who just flatten the sheet and cut.
hmm... so many interesting insights 🤓 thank you for sharing this✌🏻
Either is fine, too engrossed watching you enjoy your work. Living in Asia for over 20 years I have watched Chefs do this in restaurants , first time seeing a non Asian hand pull noodles. Brilliant work it’s truly an art which you have mastered👏🏻👏🏻
Thank you! Your encouraging words and support means a lot! 😊
3:33 When the pirate music kicked in I knew things were going to get serious.
Grazie per alcuni utili suggerimenti contenuti nel video.
very nice Video thank you very interesting. your videos are becoming better and better awesome to see you making progress.
KYND FOOD thank you for your support! 😊
@@ChefRudakova not a problem any support is good right so keep going awesome videos
@@ChefRudakova sure
Can I use nutritional yeast flakes and grind down
East meets the West, a new way to do something similar. It's refreshing and suits my Bohemian style with food.
I'm glad 🤓✌
Thank you very much, please upload some more hand-pulled videos with proper quantity and ingredients .
Hi Chef Rudakova . your video very nice . I am Subscribe ready.
Thanks, mate!🤓 I’m glad you enjoy them✌🏻
Is it good to dyed nail without gloves to make food？
No, John... this is no good. I'm surprised no one had blamed me so far for not wearing a hairnet, makeup & heavy Chef's shoes, while cooking at home in my own kitchen for my own family... 🤦♀️
@@ChefRudakova Sorry, please don't mind, not blame actually, I know your professional, I like your channel and learned a lot from your videos, Thank you so much.
@@jta6241 🤓✌
Thanks a lot chef
Lots of love from Bangladesh 🥰
You are most welcome!🤓✌🏻
Some says that nutritional yeast give the noodle smells..
do you say this, or just some?🤔
@@ChefRudakova other channels..hehe..currently im trying to learn noodle pulling during lockdown
You know, you're one of a kind😅
🤓✌
Nice good chef where u from
Shocked you don't as yet have a roaring Michelin star restaurant my friend :)
Shinj Pal 🙃🤪
voice over
Nice video but… kneeling dough with nailpolish on? Sorry but that’s a NONO!
Can I use nutritional yeast flakes and grind them down