use a bench scraper to tuck the edge, it helps. to compress the dough, I use a chamber vacuum sealer, let it to hydrate for an hour then i do the stepping.
This was a very informative video. Never thought about making a nice sheet inside the plastic bag to help with the initial sheeting at 0, always just made a ball and tried to manually roll it from a ball. Thank you!
Hi! Thank you for this recipe. I have been wanting to make my own noodles. 1. Can I use your ratio KA APF 96.5% and KA VWG 3.5% as I scale up or down to achieve the ideal 14% protein content? 2. What does potassium carbonate do? 3. Before and after the foot kneading, no resting needed for the dough before the pasta machine lamination phase? 4. After cutting the dough into noodles, no need for resting/ curing before boiling/ using? 5. Can these noodles be used also for stir-fry recipes? Sorry for the barrage of q's. Thank you for your reply.
vital wheat gluten. this is to increase the overall protein content of all purpose flour. king arthur all purpose flour is 11.7% protein content. their vital wheat gluten is 77.8% protein content. the calculation i made tells me that i need 3.5% king arthur vital wheat gluten and 96.5% king arthur all purpose flour to reach exactly 14% protein content in my noodle here.
I was told not to attempt anything lower than 30% hydration with a pasta machine. So if I wanna make this I just have to roll it thinly at the beginning? What other things should I watch out for so I don't break the machine?
Yeah, that's the most important step. I can't stress that enough. Don't skip dial settings when the dough is stiff and develop a feel for how your machine can handle torque. You'll be able to hear and feel the stress in the internals when you are reaching the limits. I always aired on the side of caution so I know the limits of the marcato gears very well now. A smooth rolling cadence helps you transfer torque smoothly. That means limiting the amount of start stops if possible. That creates unnecessary stress, indentations on your sheet and can make your sheet buckle more often.
When the Marcato wasn't a hot commodity after blowing up in the ramen community, I got it from Amazon and it was "shipped from Amazon LLC" and "sold by Amazon LLC." If returns aren't an issue and the seller is domestic, buy it and verify.
boiling time will depend on many different factors. the best advice i can give is to taste and find out what is the proper cooking time for each kind of noodle you are making. thickness of noodles, hydration, protein content, starches/egg white, kansui ratio , water temp, humidity, ambient temp, and so on are just a few variables that can affect how long you want to boil the noodles. for reference, these were done in about 1 minute 10 seconds.
vital wheat gluten. this is to increase the overall protein content of all purpose flour. king arthur all purpose flour is 11.7% protein content. their vital wheat gluten is 77.8% protein content. the calculation i made tells me that i need 3.5% king arthur vital wheat gluten and 96.5% king arthur all purpose flour to reach exactly 14% protein content in my noodle here.
you have to pre-roll the sheet well. it's almost the thickness of the 0 setting, which is 4.8 mm. if it's really thick you can easily break your roller
use a bench scraper to tuck the edge, it helps. to compress the dough, I use a chamber vacuum sealer, let it to hydrate for an hour then i do the stepping.
This was a very informative video. Never thought about making a nice sheet inside the plastic bag to help with the initial sheeting at 0, always just made a ball and tried to manually roll it from a ball. Thank you!
What brand of pasta machine do you used thank you
Hi! Thank you for this recipe. I have been wanting to make my own noodles.
1. Can I use your ratio KA APF 96.5% and KA VWG 3.5% as I scale up or down to achieve the ideal 14% protein content?
2. What does potassium carbonate do?
3. Before and after the foot kneading, no resting needed for the dough before the pasta machine lamination phase?
4. After cutting the dough into noodles, no need for resting/ curing before boiling/ using?
5. Can these noodles be used also for stir-fry recipes?
Sorry for the barrage of q's. Thank you for your reply.
🤙🍜
Great video.
what was that 7g you used? I couldn't hear you right.
vital wheat gluten. this is to increase the overall protein content of all purpose flour. king arthur all purpose flour is 11.7% protein content. their vital wheat gluten is 77.8% protein content. the calculation i made tells me that i need 3.5% king arthur vital wheat gluten and 96.5% king arthur all purpose flour to reach exactly 14% protein content in my noodle here.
I was told not to attempt anything lower than 30% hydration with a pasta machine. So if I wanna make this I just have to roll it thinly at the beginning? What other things should I watch out for so I don't break the machine?
Yeah, that's the most important step. I can't stress that enough. Don't skip dial settings when the dough is stiff and develop a feel for how your machine can handle torque. You'll be able to hear and feel the stress in the internals when you are reaching the limits. I always aired on the side of caution so I know the limits of the marcato gears very well now. A smooth rolling cadence helps you transfer torque smoothly. That means limiting the amount of start stops if possible. That creates unnecessary stress, indentations on your sheet and can make your sheet buckle more often.
@@zhao789 thank you for your response! I am looking for a place to buy gluten from. I really hope my noodles turn out good
Where did you get that real marcato 150? a lot of the ones on amazon are fake
When the Marcato wasn't a hot commodity after blowing up in the ramen community, I got it from Amazon and it was "shipped from Amazon LLC" and "sold by Amazon LLC." If returns aren't an issue and the seller is domestic, buy it and verify.
for how many minutes you usually boil?
boiling time will depend on many different factors. the best advice i can give is to taste and find out what is the proper cooking time for each kind of noodle you are making. thickness of noodles, hydration, protein content, starches/egg white, kansui ratio , water temp, humidity, ambient temp, and so on are just a few variables that can affect how long you want to boil the noodles. for reference, these were done in about 1 minute 10 seconds.
is it even possible to do this without a pasta maker?
at this hydration, i'd say it's pretty much impossible without one
what was 7g that you used?
vital wheat gluten. this is to increase the overall protein content of all purpose flour. king arthur all purpose flour is 11.7% protein content. their vital wheat gluten is 77.8% protein content. the calculation i made tells me that i need 3.5% king arthur vital wheat gluten and 96.5% king arthur all purpose flour to reach exactly 14% protein content in my noodle here.
Your pasta roller are kinda strong, my pasta machine already broke just Form rolling 30% hydration dough.
you have to pre-roll the sheet well. it's almost the thickness of the 0 setting, which is 4.8 mm. if it's really thick you can easily break your roller