@@WayofRamen of course!! I lovveee ramen but still don't know how to make them😅 shame on me I know... These recipes have helped me so much... Thank you for your content... Keep posting more please 😁
We (husband and I) made this last night for dinner and it came out GREAT. We doubled your recipe for us. We used chicken stock(Swanson's) for the basic broth. Added chicken bouillon to give it a richer taste.Added fish sauce,a dash of soy sauce, a little hoisin sauce, small amount of Sesame oil. To each bowl.. we added the noodles, fresh Spinach leaves, chopped green onions, chunks of a white fish(Swai) that was breaded and pan fried. Poured the hot soup over all and went to "SLURP'N".. LOL.... Like you said...it's not like the fresh noodles but...it's sure close and it does taste good. Thank you for the GREAT idea and video...
From real Italian chef Mario Batali and tons of experience myself, never cook pasta below boiling point. Use a very large pot, plenty of water, and salt it like the ocean. If you have problems with boiling over your pot isn't big enough.
@@ipissed sure, that works. But temperature doesn't go beyond 100C anyways, so I rather save energy. And also pasta cooks at 90C as well, it takes few minutes more, and - again- it's good for the planet.
@@Ironfranko Sure random guy on the internet. I think I will take the advice of a world renowned Italian chef Mario Batali with his own TV show Molto Mario where he reiterated almost every time he cooked pasta exactly what I said. Big pot plenty of BOILING water, and salt. He emphasized BOILING water every time. Hardly an episode went by that he didn't say this. 🇮🇹 🍝
turn the heat down slightly, don’t need a roiling boil anyways. skim the stuff off. no need for hacks just kitchen skill. but spit on your food if you must.
@@WayofRamen Quick Update: I just made some quick Ramen with Cappelini + Baking Powder. The noodles were really good. Aside maybe from the color It was very close to the noodles I usually use in Ramen. I will definitely use this more often.
@@WayofRamenOh Yes I used Baking Soda not Baking Powder 😅 I also made my first Flavor Oil with Lard and roasted onions inside. However I didn't have any Ginger left so I used more spring onions and some garlic. It still tasted great. I will use it for some other dishes next time
I have been using overcooked angel hair (then blanch in cold water) as a way to make cheap ramen at home. $1 / lb is like 5-10x cheaper than the closest noodle in similar quality. Thanks for the baking soda hack, I'll give that a try next time.
Add a little oil to the water to keep the foam at bay. Contrary to popular belief, it doesn't get into the noodles as it's lighter than even hot water and always stays at the surface, increasing the surface tension keeping the bubbles at bay.
I used the same trick with Japanese soba noodles for my DIY ramen bowl. And it worked even better that Italian pasta, which I tried too. Thank for your great channel and tips.
Yeah this should work! Might need to do the shio tare with a dashi or soup though. it has a pretty light flavor and was originally designed to test new noodle recipes.
There are actually square spaghetti, usually called "alla chitarra". Not sure if they sell them over where you are, so it might just be easier to make ramen noodles. Great vid, I'll definitely try this since pasta is way cheaper in Italy :)
I've done this before & the only lesson I learned is to not boil them longer than usual, because if it does, the noodles impart the taste & smell of baking soda. It's nearly disgusting & a bad odor. So if 8 minutes to boil for this particular brand of spaghetti, then try not to go over that time. If you do get that soda smell/taste on the noodles & you want to save it rather than throw it away, then try washing them thoroughly under running water, or make another batch (properly) & mix the previous bad soda-tasting washed noodle batch with your better batch to hide any leftover soda flavors (even after washed). That way you don't throw away a dollar of food into the trash & it should still hopefully be decent. You can also try using this trick to make canton chow mein since I will also use actual ramen as a substitute for chow/lo mein noodles (ramen is thinner than canton), the reason being a package of dry spaghetti is usually half the cost of a package of cantonese yellow wheat noodles.
@@talmadan5303 ... I forgot to add in my comments above that you can also try to re-boil the noodles to get some of the soda taste off the surface of the noodles, but the soda that's already been absorbed will be hard to take out. Then dunk into ice water so that the spaghetti doesn't get any mushier from boiling twice. There might be a counter-method chemically to get the soda base but I haven't looked into that. It seems like a waste of time & money (electric & water utilities expense) just trying to reboil/wash off the soda on an over-boiled $1 pack of spaghetti instead of throwing it away, so it's really a case-by-case decision. I did mix it with a new batch of cooked spaghetti (then mixed with the sauce) & others who ate it never knew, heh.
@@robwebnoid5763 Well I tried what you said and it was too late it wasn’t getting better but thanks bro glad yours didn’t turn out like mine tho👍🏻😅 I will now return to my old buddy cereal🤧😂
@@talmadan5303 ... Haha ok, yeah it's case-by-case like I said. The only other thing I can think of is to finely grind it all up (back to its original form) & use as batter (mixed with new flour/starch) for fish or whatever. Or use as glue for paper, idk. :)
@@robwebnoid5763 thanks I appreciate your thinking because I wasn’t gonna be able to think of that and honestly idk why I decided to do this since I’m used to just watch only not cook irl. I hope others see your comment before doing anything out of no experience like me 🙃
I've been coming back to this video every once in a while for the past few months, but there are no local Asian stores near me that sell the noodles I need to make it. I made this for my family once and now they always ask when I'm going to make it again.
We used Barilla pasta spaghettini (in Canada) one full box to 2L of water 2tbsp baking soda 2 tsp of salt for 8 mins- stirred frequently and scooped off the foam. I rinsed with cold water after. They taste pretty amazing!!! Like 85 percent there. Exponentially better than the instant ramen! Thank you for this video.
*Italy wants to know your location* *Japan wants to know your location* *Lionfield wants to know your location* *Me wants to know your location* *Ramen Lovers want to know your location* *Pasta lovers want to know your location* *The whole continent of Asia wants to know your location* [Allow] [Allow]
A trick for the foam not to boil over is to add a tiny bit of oil, the science is that the oil will emulsify at a rolling boil preventing excess foam from forming. Think of a reverse meringue. edit: I cook alot of italian dishes and this is what i use.
I'm italian and that tip is controversal, a taboo and forbidden in italy. Most people use oil in boiling water in order to prevent the pasta from sticking at the bottom. That's utterly wrong as oil will float and doesn't emulsify and doesn't even go to the bottom of the pan. You just need to turn the pasta with a spoon every now and then during the boiling. (and because it won't emulsify, it won't even absorb or stop foaming) As for the foam. DON'T keep the temperature of the flame high after the water started to boil. It will create a really violent whirlpool and You will disintegrate the protein, the fibers of the pasta and it will release all the starch making a ugly mess on top. Just turn on low/med the temp. That's all it takes. Really. No tricks or strings attached Edit: Also, a little curiosity, if you turn off the flame, the pasta will still cook without problems and you even save some money on electricity or gas bills
@@MiguelGarcia-vj7oo No it doesn't, it just doesn't emulsify, pasta and oil will never touch as they will keep themselves separated, and because you will eventually strain the pasta, water will wash away the oil anyway. Starched Water (the leftover water that remains after you cook pasta) is used in dishes, it's never thrown away, starchy water will make a thicker soup, a more emulsified sugo al pomodoro and has plenty of usefull uses. If you put oil in the water it will become Starched Oiled Water, which will ruin some soups because you already do a soffritto to make a soup (and you use oil to make that). So if you add starched oiled water, it will just unbalance the soup, too much oil basically. In conclusion: adding oil in the boiling water to cook pasta is a waste of precious oil.
Thank you for this! This is incredible! I made my own broth with salt, pepper, and caldo de pollo(can be found in Latin aisle or stores). Taste just like authentic broth, mainly because the umami that the msg provides.
If it boils over, you can just blow some air on the water and it'll calm right down. Lower the heat a bit as well while/after blowing. Been using that trick for years.
Thank you for sparing me, a new sub, the ASMR bullshizzle. Please, every other RUclipsr out there in the entire world present and future, listening to people chew and slurp food on video is a COMPLETE turnoff. Keep up the good work, sir, great new channel for me.
I made my own and it was so good I made the soup out of Bouillon cube with fish sauce and soy sauce black pepper garlic powder and cayenne pepper and salt it was really good I was shocked 😂
I think putting the chopstick over is mean putting it between the cover and the pot so that there are space for release the pressure, putting the chopstick on the pot do not make anything
If it starts boiling over and stirring doesn't help, one trick I learned in the lab is to hit it with a bit of neutral oil. Not too much (a dab of the finger or a spritz); it interferes with the proteins forming the foam (same concept as creating a meringue in a fat-free environment).
I just used this hack to make my own ramen based on your quick ramen recipes. It’s so weird how the noodles change with the baking soda. it was a joy to hear my parents slurping up the noodles and broth, particularly my father who is an old Tejano suspicious of any new food. We eat instant ramen but he liked this version!
I don't think it'll work with gluten free pasta, the whole reason this works is the baking soda interacts with the gluten in pasta to turn it into something similar to ramen noodles. You may need to just use something like konyaku noodles instead.
I'd say most of the work is in the broth, not just the noodles. Once you know how to boil the noodles properly (with a bit of baking soda) the Broth is literally where you get all of the flavor. Perfect your broth, to perfect the flavor of the noodles.
2:25 You mentioned that the thing that gives away the secret is that these noodles are round, while real ramen has a square cut. You can get square cut dried spaghetti too. If you did that, it might sufficiently simulate ramen to be truly passable.
I added the baking soda before boiling the water and there was not much foam at all :D I have no idea why but I am glad about that. Also I reduced the cooking time by about one minute instead of cooking them for an additional 2 minutes because they were perfectly cooked at that point already ;) Thank you so much for sharing this hack! I never thought it would be possible to turn pasta into ramen but now I am enlightened ;D
I did this from a cooking website. Texture is perfect, although the taste is a bit odd. By that I mean it tastes like baking soda(I used the proper proportions). Additionally the water was a yellowish brown after boiling. It’s important to add that I used “whole wheat” store brand spaghetti noodles. For science I will make sure to do the rest of the process because it may just mean that I need to season it first beyond the salt I added before boiling.
Hopefully u reply but I'm so glad u made this bc I have a allergy to gluten so I can use gluten free pasta which I can find in Walmart unlike finding gluten free ramen which isn't in my area! Tysm
i actually tested this and it was better than the lamen noodles i find at the cheap chinese market i go to, i used linguini and its flat, the texture and the taste were still a bit off but since i don't have the tools to make handmade noodles its a great solution
It's an age old trick. Actually we usually use fettuccine noodles for Okinawan style yaki-soba. Remember that you can boil this stuff and use it for stir fry like yaki-soba or chow mein too! They say Italians and Chinese just use the same noodles differently.
@@WayofRamen, yeah Okinawa is a different culture so it's even foreign to Japanese. If you want, you can look up Okinawan Soba. I'd picked that over ramen every time. I'm bias though.
I used to use regular spaghetti a lot as a kid because I thought the noodles from the ramen packs were gross glad to see six years later and there still gross
You can cook pasta nearly instantly by pre soaking, I wonder if it will work better, either soaking in plain water or alkaline solution vs cooking in it
Thanks for sharing the spaghetti ramen hack. The taste is very similar with the Barilla noodle. The tare was made with the soy sauce chicken mix with chicken bouillon+ black pepper. The chashu was made of deboned pork shoulder, it was Flavourfully Good. 😁😁
So i hope no one gets offended but i dont looove thé consistency of ramen so i have always wondered how it would taste with spaghetti so im thankful to see an asian trying it and showing us how to make it work ❤
Hi great video but I was wondering what song was playing for most of the video (not the intro), hehe it's been stuck on my mind ever since I watched this video...😆
You used Barilla nr 5. Try the linguini instead ! Edit: baking the baking soda for an hour will make it more alkaline. It goes from sodium BIcarbonate to sodium carbonate
I believe this is just the effect of the baking soda. The important part is what you do to actually flavor it and finish the cooking process. He put this in a richly flavored soup, but the whole point of doing this is to achieve the right texture which is big in Asian cuisine.
I never tried to eat raman before because we dont have it in my country , and if everyone in comment section says that it taste like raman then it surelly does but i didnt like the taste idk why. It have a taste of fish idk if its because pf the baking soda
The taste maybe is similar to ramen noodle but the texture just won't do. Plus all that alkaline pasta gives me bellyache. But at least i tried, fun experiment:P
alternative title: italy declares war on japan
lol
Italy surrender due to international trade cutoff
Italian pasta was inspired by East Asian noodles anyways so
@@phonkearl3581 not really
@@overcomingsins6334 yes it really was they even stole most of the idea of pizza
That intro cracked me up 😂😂😂 beautiful close to original recipes... 🤯
Thanks so much for watching!
@@WayofRamen of course!! I lovveee ramen but still don't know how to make them😅 shame on me I know... These recipes have helped me so much... Thank you for your content... Keep posting more please 😁
@@akiterada will do 👍
it looks so good
We (husband and I) made this last night for dinner and it came out GREAT. We doubled your recipe for us. We used chicken stock(Swanson's) for the basic broth. Added chicken bouillon to give it a richer taste.Added fish sauce,a dash of soy sauce, a little hoisin sauce, small amount of Sesame oil. To each bowl.. we added the noodles, fresh Spinach leaves, chopped green onions, chunks of a white fish(Swai) that was breaded and pan fried. Poured the hot soup over all and went to "SLURP'N".. LOL.... Like you said...it's not like the fresh noodles but...it's sure close and it does taste good. Thank you for the GREAT idea and video...
Thanks for trying it out!
Pro tip from an Italian: no need to keep the water at roiling boil, simmering is ok, so it doesn't overboil ;-)
Good to know! Does the timing work the same?
@@WayofRamen not too much, as long as there is some light boiling
From real Italian chef Mario Batali and tons of experience myself, never cook pasta below boiling point. Use a very large pot, plenty of water, and salt it like the ocean. If you have problems with boiling over your pot isn't big enough.
@@ipissed sure, that works. But temperature doesn't go beyond 100C anyways, so I rather save energy. And also pasta cooks at 90C as well, it takes few minutes more, and - again- it's good for the planet.
@@Ironfranko Sure random guy on the internet. I think I will take the advice of a world renowned Italian chef Mario Batali with his own TV show Molto Mario where he reiterated almost every time he cooked pasta exactly what I said. Big pot plenty of BOILING water, and salt. He emphasized BOILING water every time. Hardly an episode went by that he didn't say this. 🇮🇹 🍝
PRO HACK : you can just blow on the foam to make it temporarily disappear
turn the heat down slightly, don’t need a roiling boil anyways. skim the stuff off. no need for hacks just kitchen skill.
but spit on your food if you must.
@@jamescornwell1935 I mean they said blow not spit...
@@jamescornwell1935 if you don't cook it on rolling boil, then the noodles will be undercooked in the middle and mushy on the outside...
@@bryannoyola7440
Blowing on food is just as bad as spitting on it
@@moahammad1mohammad but you're boiling the water anyways? You thought you did something huh.
In many shops where I go to I can only find italian pasta.
This is very useful for me
Thank you
Hi Brian, thanks for the comment! Please give it a try! It's actually a really good substitute for real noodles when you don't have access to them.
@@WayofRamen Quick Update: I just made some quick Ramen with Cappelini + Baking Powder.
The noodles were really good. Aside maybe from the color It was very close to the noodles I usually use in Ramen.
I will definitely use this more often.
@@BrianM180 awesome! Baking soda right? Not baking powder
@@WayofRamenOh Yes I used Baking Soda not Baking Powder 😅
I also made my first Flavor Oil with Lard and roasted onions inside. However I didn't have any Ginger left so I used more spring onions and some garlic. It still tasted great. I will use it for some other dishes next time
I was craving ramen in the middle of the night and this video saved me
I have been using overcooked angel hair (then blanch in cold water) as a way to make cheap ramen at home. $1 / lb is like 5-10x cheaper than the closest noodle in similar quality. Thanks for the baking soda hack, I'll give that a try next time.
Add a little oil to the water to keep the foam at bay. Contrary to popular belief, it doesn't get into the noodles as it's lighter than even hot water and always stays at the surface, increasing the surface tension keeping the bubbles at bay.
I used the same trick with Japanese soba noodles for my DIY ramen bowl. And it worked even better that Italian pasta, which I tried too. Thank for your great channel and tips.
was going to try your shio tare recipe but didnt have access to ramen noodles at my college town but now i'm def gonna try it out! thanks!
Yeah this should work! Might need to do the shio tare with a dashi or soup though. it has a pretty light flavor and was originally designed to test new noodle recipes.
There are actually square spaghetti, usually called "alla chitarra". Not sure if they sell them over where you are, so it might just be easier to make ramen noodles. Great vid, I'll definitely try this since pasta is way cheaper in Italy :)
Oh very cool!
I do this all the time. It's fascinating how the noodles keep their color instead of turning whiter.
When Takumi Aldini goes into Asian food again...
TORITAAAREEEEEEE 🌙🌙🌙
Buon Apettito
I've done this before & the only lesson I learned is to not boil them longer than usual, because if it does, the noodles impart the taste & smell of baking soda. It's nearly disgusting & a bad odor. So if 8 minutes to boil for this particular brand of spaghetti, then try not to go over that time. If you do get that soda smell/taste on the noodles & you want to save it rather than throw it away, then try washing them thoroughly under running water, or make another batch (properly) & mix the previous bad soda-tasting washed noodle batch with your better batch to hide any leftover soda flavors (even after washed). That way you don't throw away a dollar of food into the trash & it should still hopefully be decent. You can also try using this trick to make canton chow mein since I will also use actual ramen as a substitute for chow/lo mein noodles (ramen is thinner than canton), the reason being a package of dry spaghetti is usually half the cost of a package of cantonese yellow wheat noodles.
I wish I saw your comment before I over boiled my noodles 😭😭
@@talmadan5303 ... I forgot to add in my comments above that you can also try to re-boil the noodles to get some of the soda taste off the surface of the noodles, but the soda that's already been absorbed will be hard to take out. Then dunk into ice water so that the spaghetti doesn't get any mushier from boiling twice. There might be a counter-method chemically to get the soda base but I haven't looked into that. It seems like a waste of time & money (electric & water utilities expense) just trying to reboil/wash off the soda on an over-boiled $1 pack of spaghetti instead of throwing it away, so it's really a case-by-case decision. I did mix it with a new batch of cooked spaghetti (then mixed with the sauce) & others who ate it never knew, heh.
@@robwebnoid5763 Well I tried what you said and it was too late it wasn’t getting better but thanks bro glad yours didn’t turn out like mine tho👍🏻😅 I will now return to my old buddy cereal🤧😂
@@talmadan5303 ... Haha ok, yeah it's case-by-case like I said. The only other thing I can think of is to finely grind it all up (back to its original form) & use as batter (mixed with new flour/starch) for fish or whatever. Or use as glue for paper, idk. :)
@@robwebnoid5763 thanks I appreciate your thinking because I wasn’t gonna be able to think of that and honestly idk why I decided to do this since I’m used to just watch only not cook irl. I hope others see your comment before doing anything out of no experience like me 🙃
This channel is pure gold.
Thanks very much for checking out the videos
I tried this before, is a good method. But you have to be careful with the quantity of baking soda, if you add too much, your noodles get a bad taste
yup 1 Tbsp per 1L of water is the amount. Needs to be measured out.
@@WayofRamen would it be better to measure in grams of baking soda? I think that would really bring out better consistency imo.
Pov: it's 1 am, you want ramen and all the other recipes need 2 hours to wait
ltlly me
I've been coming back to this video every once in a while for the past few months, but there are no local Asian stores near me that sell the noodles I need to make it. I made this for my family once and now they always ask when I'm going to make it again.
We used Barilla pasta spaghettini (in Canada) one full box to 2L of water 2tbsp baking soda 2 tsp of salt for 8 mins- stirred frequently and scooped off the foam. I rinsed with cold water after. They taste pretty amazing!!! Like 85 percent there. Exponentially better than the instant ramen! Thank you for this video.
Ramen is not the same as instant ramen.
I'm italian and I also tried thin spaghetti as noodles before watching your video. It's not bad, I have to say.
*Italy wants to know your location*
*Japan wants to know your location*
*Lionfield wants to know your location*
*Me wants to know your location*
*Ramen Lovers want to know your location*
*Pasta lovers want to know your location*
*The whole continent of Asia wants to know your location*
[Allow] [Allow]
A trick for the foam not to boil over is to add a tiny bit of oil, the science is that the oil will emulsify at a rolling boil preventing excess foam from forming. Think of a reverse meringue.
edit: I cook alot of italian dishes and this is what i use.
I'll give this a try in the future. Thanks!
I love your videos man, keep it up!
I'm italian and that tip is controversal, a taboo and forbidden in italy.
Most people use oil in boiling water in order to prevent the pasta from sticking at the bottom. That's utterly wrong as oil will float and doesn't emulsify and doesn't even go to the bottom of the pan. You just need to turn the pasta with a spoon every now and then during the boiling. (and because it won't emulsify, it won't even absorb or stop foaming)
As for the foam. DON'T keep the temperature of the flame high after the water started to boil. It will create a really violent whirlpool and You will disintegrate the protein, the fibers of the pasta and it will release all the starch making a ugly mess on top. Just turn on low/med the temp. That's all it takes.
Really. No tricks or strings attached
Edit: Also, a little curiosity, if you turn off the flame, the pasta will still cook without problems and you even save some money on electricity or gas bills
The oil makes the pasta lose it's flavor.... Boiling pasta with oil is a big no no......
@@MiguelGarcia-vj7oo No it doesn't, it just doesn't emulsify, pasta and oil will never touch as they will keep themselves separated, and because you will eventually strain the pasta, water will wash away the oil anyway.
Starched Water (the leftover water that remains after you cook pasta) is used in dishes, it's never thrown away, starchy water will make a thicker soup, a more emulsified sugo al pomodoro and has plenty of usefull uses. If you put oil in the water it will become Starched Oiled Water, which will ruin some soups because you already do a soffritto to make a soup (and you use oil to make that). So if you add starched oiled water, it will just unbalance the soup, too much oil basically.
In conclusion: adding oil in the boiling water to cook pasta is a waste of precious oil.
Thank you for this! This is incredible! I made my own broth with salt, pepper, and caldo de pollo(can be found in Latin aisle or stores). Taste just like authentic broth, mainly because the umami that the msg provides.
Pasta is ramen!?
Italians eat Japanese food!?
NANI
🇮🇹=🇯🇵?!?!?!?!
You essentially made japanese-style minestrone, it doesn't surprise me that this worked! It looks delicious 🤤
I'm gonna try this! Love the podcast!
Thank you!
foi bom?
You should bake the baking soda to make it more alkaline
Thanks for the comment. I actually did that method in another one of my noodle videos. It works really well!
The Way of Ramen after baking the baking soda will we use the same amount? 1 tbs
@@moon999i No, no no no no no: baked baking soda is a strong alkali: don't put anything containing that much sodium carbonate in your mouth!
If it boils over, you can just blow some air on the water and it'll calm right down. Lower the heat a bit as well while/after blowing. Been using that trick for years.
Did you said 4k subs? Lol...just watching for the first time. Congrats on passing 4k 😁
love your vids and the podcast. keep up the great work!
Thank you very much!
Thank you for sparing me, a new sub, the ASMR bullshizzle. Please, every other RUclipsr out there in the entire world present and future, listening to people chew and slurp food on video is a COMPLETE turnoff. Keep up the good work, sir, great new channel for me.
808bAler thanks bro! 808 represent!
Did we watch the same video? The first 10 seconds was exactly that.
I made my own and it was so good I made the soup out of Bouillon cube with fish sauce and soy sauce black pepper garlic powder and cayenne pepper and salt it was really good I was shocked 😂
Very nice!
That sounds really good Krystal. I think I'm going to use your reciepe but going to add a little Hoisin sauce to it. Thanks for sharing...
Susan Davis no problem let me know how it taste
@@Kay4sho_504 do you add specific measurements?
@@speedygaming3589 😂 a good cook never use measurements jk but no I don’t have true measurements sorry
Wow. Now THAT's a life hack. Thank you, The Way of Ramen.
Thanks for watching!
Not me trying this at 6 am
I think putting the chopstick over is mean putting it between the cover and the pot so that there are space for release the pressure, putting the chopstick on the pot do not make anything
I just tried this today and it tastes so good...thanks for sharing...
If it starts boiling over and stirring doesn't help, one trick I learned in the lab is to hit it with a bit of neutral oil. Not too much (a dab of the finger or a spritz); it interferes with the proteins forming the foam (same concept as creating a meringue in a fat-free environment).
That's a good idea, I should try it out with ramen noodles
Me:Hmm... So can I use macaroni inste-
Japan: *We gonna begin a big war*
I recommend doing this but with angel hair pasta instead soooo good
Getting there man...keep up the good work
Thanks very much!
I just used this hack to make my own ramen based on your quick ramen recipes. It’s so weird how the noodles change with the baking soda.
it was a joy to hear my parents slurping up the noodles and broth, particularly my father who is an old Tejano suspicious of any new food. We eat instant ramen but he liked this version!
Well, I know what I'm doing this weekend
it's a lot better than I expected it to be
Bake the baking powder at 350 in the oven for an hour before hand to increase the alkalinity.
Yup, I do that in my other noodle video. I use that regularly when I make real noodles.
@@WayofRamen "real" noodles 😭
this is perfect because I can never find gluten-free ramen but can with pasta! thanks
I don't think it'll work with gluten free pasta, the whole reason this works is the baking soda interacts with the gluten in pasta to turn it into something similar to ramen noodles. You may need to just use something like konyaku noodles instead.
I tried it today and can confirm that it didn’t work. Was very sticky. Will try with normal pasta next time!
Just round your channel💯. Loving all this ramen content.
Thanks so much!
I'd say most of the work is in the broth, not just the noodles.
Once you know how to boil the noodles properly (with a bit of baking soda) the Broth is literally where you get all of the flavor.
Perfect your broth, to perfect the flavor of the noodles.
*_Mammamia_*
**Cries in italian**
🤣sorry mario
thank you for the video I'm going to use these noodles with the ramen seasonin pack
cause i don't want all the crap they spray on ramen noodles
2:25 You mentioned that the thing that gives away the secret is that these noodles are round, while real ramen has a square cut. You can get square cut dried spaghetti too. If you did that, it might sufficiently simulate ramen to be truly passable.
I added the baking soda before boiling the water and there was not much foam at all :D I have no idea why but I am glad about that. Also I reduced the cooking time by about one minute instead of cooking them for an additional 2 minutes because they were perfectly cooked at that point already ;)
Thank you so much for sharing this hack! I never thought it would be possible to turn pasta into ramen but now I am enlightened ;D
Thanks for giving it a try!
@@WayofRamen I'm glad I did🤗
You sir are a genius
I'm pretty much the opposite actually 😅
I did this from a cooking website. Texture is perfect, although the taste is a bit odd. By that I mean it tastes like baking soda(I used the proper proportions). Additionally the water was a yellowish brown after boiling. It’s important to add that I used “whole wheat” store brand spaghetti noodles. For science I will make sure to do the rest of the process because it may just mean that I need to season it first beyond the salt I added before boiling.
hi from italy!!! that was super cool!! meke me proud of pasta!
Thank you for watching!
Great video. I got tons of pasta but always craving for ramen.
Use tomato soup as the broth and you really will have completed the Italian-Japanese fusion
Hopefully u reply but I'm so glad u made this bc I have a allergy to gluten so I can use gluten free pasta which I can find in Walmart unlike finding gluten free ramen which isn't in my area! Tysm
i actually tested this and it was better than the lamen noodles i find at the cheap chinese market i go to, i used linguini and its flat, the texture and the taste were still a bit off but since i don't have the tools to make handmade noodles its a great solution
I do this with dried udon and I almost can’t tell a difference
When you remember you are living in Turkey
It's an age old trick. Actually we usually use fettuccine noodles for Okinawan style yaki-soba. Remember that you can boil this stuff and use it for stir fry like yaki-soba or chow mein too! They say Italians and Chinese just use the same noodles differently.
Ah pretty cool!
@@WayofRamen, yeah Okinawa is a different culture so it's even foreign to Japanese. If you want, you can look up Okinawan Soba. I'd picked that over ramen every time. I'm bias though.
I did this and I used some leftover soup base from Shinyun Ramyun and MAN it tasted ALMOST LIKE IT
I used to use regular spaghetti a lot as a kid because I thought the noodles from the ramen packs were gross glad to see six years later and there still gross
What is this heresy?... I'm gonna have to try this....
It works a lot better than I expected!
I tried it but it taste soooo horrible!
i tried today and it was pretty good for me!!
You have to add your fav seasoning and DONT DRINK THE WATER FROM THE PASTA
After noodle are done boiling rinse good with warm water then put in hot broth
I did it twice. First time was perfect, but second not. Same pasta, different soda.
You can cook pasta nearly instantly by pre soaking, I wonder if it will work better, either soaking in plain water or alkaline solution vs cooking in it
Could work. Worth a try!
I’ve found that angel hair works best for me instead of thin spaghetti
Thanks for sharing the spaghetti ramen hack. The taste is very similar with the Barilla noodle. The tare was made with the soy sauce chicken mix with chicken bouillon+ black pepper. The chashu was made of deboned pork shoulder, it was Flavourfully Good. 😁😁
Nice job!
So i hope no one gets offended but i dont looove thé consistency of ramen so i have always wondered how it would taste with spaghetti so im thankful to see an asian trying it and showing us how to make it work ❤
What happens if you don’t have baking soda
I usually wash abit off from the starch and it would instantly not bubble up
The intro was disgusting. I give this video four stars of star ratings was still around. ⭐⭐⭐⭐
This seems so easy im gonna try it
Nooooooooo
You do know that noodles are made with out the egg yoke, spaghetti use's the whole egg???
Yolk*
can't wait to try this
It works better than it should!
I didn’t know this was gonna be ASMR 😖
I tried the recipe with the easy shoyu ramen recipe. It was so easy and freaking fantastic for ramen from pasta
Thanks very much for giving a try Sam!
yo. wash the noodle afterward or else they have a weird baking soda taste
I'm going to try this out. I have some chicken broth i want to make and noodles should go great with it.
Hi great video but I was wondering what song was playing for most of the video (not the intro), hehe it's been stuck on my mind ever since I watched this video...😆
I dunno, it was some free music track youtube provides to use in videos haha
Someone ate my ramen and im cold and hungry and craving ramen so im making this to ease my craving lol
You used Barilla nr 5. Try the linguini instead !
Edit: baking the baking soda for an hour will make it more alkaline. It goes from sodium BIcarbonate to sodium carbonate
This is such a cool ramen hack:D
Yeah it worked way better than I thought it was going to.
i dont understand why people dont like soup spaghettil, it just like normal noodles you eat.
I tried this amd its great!
The cutoff at the beginning🤣🤣
Wow I didn’t think it was this easy
It works pretty good if you need some quick noodles, but it doesn't work with all brands.
looks so yummy
Tried and it didn't work for me. Noodles had a rotten egg smell when they were finished.
I believe this is just the effect of the baking soda. The important part is what you do to actually flavor it and finish the cooking process. He put this in a richly flavored soup, but the whole point of doing this is to achieve the right texture which is big in Asian cuisine.
Those are my favorite pasta, together with the Penne
When I boil anything and it foams, I just blow on it to prevent boiling over, but I do have to do it a couple times
I never tried to eat raman before because we dont have it in my country , and if everyone in comment section says that it taste like raman then it surelly does but i didnt like the taste idk why. It have a taste of fish idk if its because pf the baking soda
Just tried this out ^_^ added a soft boiled egg and some veggies my kiddos loved it (at least the pasta part 🤣)
I did this and got a really strong ammonia smell and taste to my pasta, any recommendations?
You put too much powder/didn't rinse well enough. Happened to me once too.
Or put a spoon in the pot
Well does it taste good?
Do we need to add baking soda 😅?
Any type of pasta..?
*cant wait to make spongebob pasta ramen*
The taste maybe is similar to ramen noodle but the texture just won't do. Plus all that alkaline pasta gives me bellyache. But at least i tried, fun experiment:P