Depending on what you want to make. In general, 1. Chinese noodles. 50% hydration ex. 500g all purpose flour, 250g water, 5g salt, 1tbsp vegetable oil (optional) - makes the final product glossy 2. Fresh egg Pasta. 50% hydration (whole eggs).. ex. Weigh 2 whole eggs 120g, 240g all purpose flour (9-11% protein content), pinch of salt and pepper (freshly ground highly suggest 3. Japanese noodles 3a. Low hydration 33% and below. In this ex. Hakata style (used in tonkotsu ramen).. 500g flour(high in protein 12-14% content recommended) such as bread flour, 28% of 500 = 140g water, 1% salt which is 5g, 1-2% kansui 5-10g (how chewy do you want the noodles to be) bake baking soda 250degF/or 120degC for 1 hour or until it loses 33% weight. 100g should be 60-65g., P.S. this dough is very hard, i dont know if this machine can handle this but i think it can. 3b. High hydration Sapporo style 35 - 40% hydration, same formula as above. Just base everything on weight of flour You can also use no. 1 for dumpling wrappers.. ex. Gyoza
what widths can you set this to? could it be used as a dough sheeter? width would need to be up to a centimeter or so
How do you the machine after making pasta or noodles?
What dough are you using, Rice or Flower, that you are putting into the machine
Depending on what you want to make.
In general,
1. Chinese noodles. 50% hydration ex. 500g all purpose flour, 250g water, 5g salt, 1tbsp vegetable oil (optional) - makes the final product glossy
2. Fresh egg Pasta. 50% hydration (whole eggs).. ex. Weigh 2 whole eggs 120g, 240g all purpose flour (9-11% protein content), pinch of salt and pepper (freshly ground highly suggest
3. Japanese noodles
3a. Low hydration 33% and below. In this ex. Hakata style (used in tonkotsu ramen).. 500g flour(high in protein 12-14% content recommended) such as bread flour, 28% of 500 = 140g water, 1% salt which is 5g, 1-2% kansui 5-10g (how chewy do you want the noodles to be) bake baking soda 250degF/or 120degC for 1 hour or until it loses 33% weight. 100g should be 60-65g., P.S. this dough is very hard, i dont know if this machine can handle this but i think it can.
3b. High hydration Sapporo style 35 - 40% hydration, same formula as above. Just base everything on weight of flour
You can also use no. 1 for dumpling wrappers.. ex. Gyoza
Must it be 220 voltage?
how much is this machine? how abou the number of thinkness i like thin
Onde posso comprar essa machina
I nead one
where can i order this machine and how much the price
كيف احصل على واحده اريد منها
lefty ..loosie ....righty..tightie :)
What is the cost & where can we get it
Price?
Round cutter?
Harga dan berapa wat?
Have this One ma'am how much
هذه رشده ليبية ❤
How much?
How much this mechan
❤
hi ! good morning magka no po ung price ma'am?
Price in Nigeria
Price in Bangladesh
اريد حصول علا واحدة انا من جزائر ارجو ان تبعتو لي تفاصيل لاشتري منها
Gimanya mau memiliki mesinya,cek harga
Peki almsk istiyorum ama turkiyeýe ginderniyo diyiyosunuz
why put videos on youtube if you are not going to answer the replies to them? If you are trying to build business that is not the way to do it.