Thank you so much man! A friend recommended your channel to me because my little daughter apparently likes noodles more than rice. Instead of ordering fast food, I'll just make them myself. Already did your other noodle recipes! And a pasta roller is already on its way.
@@justalpha9138 Yeah Bro. Tried it on the pasta roller already and the noodles were slimmer and better. When using a knife sometimes I ended making some Yakisoba hahaha
I just want to say thank you, you really inspire me to work on my ramen, I love that everything is seen more as an art, you give us the foundation and tools, but its always open enough to adapt it to our own liking as you explain what an ingredient does etc.
Much love for putting this together. My previous attempts at making noodles were trash. Confidence to try again with your video and Mike’s book. Mahalo!
Good luck! Try using bottled or distilled water, i think most recipes online are for high hydration noodles and sometimes hard water can make it not come together so well.
Finally made this last night and it was amazing! Honestly it wasn't that hard, takes a bit of time, but the result is way better than any store-bought noodles.
Going to make a new batch next week. I might try doing this recipe and see how it goes. Good job, Ryan. It is crazy how much you have leveled up your ramen game.
When I started making ramen I felt like it was like learning a fighting game for the first time. Always learning and figuring out stuff on your own or with your friends. Then you see something or someone better and you just want to improve your own. So when I learned that you use to play SFIV I just went, "I effing knew it."
Literally made noodles for the first time last night based on your first tutorial RIGHT before this was uploaded. I get to tasted them tonight, wish me luck!
if you want to make under 30% water noodle , u can cut the dough smaller part than usual , it help the flatten down phase easier ( try to make longer and shorter width dough)
That looks so much better than the hand pulled noodles I had earlier today. They straight up tasted like flour. I had to wait 3-4 minutes before they were adequate.
I really like your solution for holding the sheet of dough while you cut your noodles! I'm definitely gonna be building one of those before my next bowl...
I want to thank you so much for your videos! I made handmade noodles for the first time thanks to you and while they're not perfect I'm ecstatic that they're recognizably ramen noodles.
Your really refining your ramen techniques. I been gathering a whole bunch of stuff and watching a whole lot of vids. My journey will begin soon. Thanks for the knowledge bro
Quick question - If I were to use raw egg white as opposed to powdered, should I mix it with the water (and use less water) to equal the 190 grams of liquid?
Your Video is a fuss free, quick and easy to understand video. I really enjoyed watching it, great recipe too, Great work my friend.. keep it up. Cheers
Thanks for sharing. My recipe is almost same as yours but I don’t use protein powder and oil as I can’t be bothered. As for food colouring, I use B-2 (Riboflavin) to achieve the yellow color. I use spinach juice for green and carrot for orange. I should try beet roots when they are in season.
It took me entirely too long to figure out because the egg white was not counted in the dry measurement that you could just add a egg white to the water and count it in the water calculation. Egg white powder is like $50 a pound here. This will have to be closs enough.
Love your channel. Mi ramen improved incredibly thanks to your teachings. Could you recommend and pot size and a strainer size if I want to cook for 4 persons at a time?
I made my first noodles yesterday using this video, and cooked them for lunch today. I was amazed at how good they are! I really struggled rolling the dough out and was pretty sure I screwed it up, but it seems like it worked out in the end. On a humorous note I want to say, I've watched this video many many times. Yet at about 4:10, when the knife thrusts towards the screen, I flinch. Every single time.
If I want to simply try i out for the first time, could I do without a pasta machine? I never use anything more advanced than knife, rolling pin and muscles to make my pasta. Will my experience in baking be a hinder or help? Baking pizzas and everydaybread I never measure, but only go buy my senses (after all, there is a lot of differences between even wheat flours).
Thanks fof the video my guy. Excellent as always! When I make your noodles I put the flour in a food processor and then slowly drizzle my kansui into it. That perfectly hydrates all the flour without me stressing about anything. Kind of a lazy man's way out but it works everytime.
I let all parts of the machine dry and the next day, just use a clean brush to clean whatever flour/pasta are left in the machine. Whatever you do, DO NOT WASH WITH WATER.
Hydrating the flour with a spray bottle has worked very well for me last time, the noodles turned out amazing! You might want to try that on your channel.
Normally the riboflavin (vitamine B2) is not needed to get that slightly yellowish colour in ramen: the lye water/kansui (potassium carbonate or sodium carbonate) increased pH, which reacts with certain ingredients in flour creating that yellowish colour automatically. It is nevertheless not harmful to add a pich of riboflavin to the dough.
Ryan, sos un genio, la verdad, me convertiste en un apasionado por el ramen, yo se que no entendes lo que escribo, pero sinceramente te admiro mucho. un abrazo enorme desde argentina.
Have you thought about doing a taste test video of premade ramen noodles? Currently I use Sun Noodles but would love to see your take on what's available in the US today.
Love the video, never made any kind of pasta, totally a beginner and learning from you. questions: the Dowel your dad made for you is a genius idea. I am going to ask my husband to make one for me. would you let me know the measurement of the height and weight, please? Since the protein content in the flour is so different from brand to brand. Would you let me know what brand of all-purpose flour do you use? what is the weight of your noodles for one serving? approximately how many servings does the recipe make? I watched your Beginner Guide to Making Ramen Noodles from Scratch after this video. in that video, you used Bread Flour instead, why? which one has the better result? THANK YOU!!!
Thank you so much for inspiring me to make my first ramen🍜. Since I made pate brisee in the past the moment I saw you mixing flour and water I knew I would use a mixer (the one with a bowl and blades) to turn flour and water into "wet sand". Turned out great. Takes seconds. Didn't have any fancy ingredients and just used 2 dried shiitake mushrooms to bring some "umami" to the stock, soy sauce + rice vinegar + a pinch of MSG along with hot chili scallion lard. Marinated egg + pork belly crooked your way. Wasn't bad 😄
@@MikePouch I'm happy you liked it) I think I should have been more specific: liquid must be slowly drizzled over flour in a food processor running on high. I think you got that right. 😊
Thank you sharing the science and the method of making the noodle. I have a question: If I use egg white that is still in liquid form, should I reduce the water by the amount of egg white?
Do you have a link for that little "side-pot mesh strainer" thingy at the end! (I'd like 1 of those! Looks pretty handy for multiple uses.) "Steaming" included. [given I keep the water lower than the basket, I'd assume of course.]
Wow, i learned so much from your channel. Thank you! I've been cooking ramen at home for two or three years, trying to get better. Did you ever try using durum wheat (Semolina rimacinata) for ramen noodles? I'll try a mix in my next batch!
Thank you for the video ! I have a question about egg white in the noodle. When i put 30g of fresh egg white in the dough, should i reduce the quantity of water since the egg white contains water ?
Those lines on the dough sheet probably not the gluten network. I've tried to make low hydration noodle (33%) and as you know the gluten isn't easy to build up around that ratio, but I notice those lines still appears. Most likely just an uneven distribution of liquid/hydration in the dough (or maybe starch also plays a role?)
Great video! I am curious about how long you make your noodles before cutting them? Would you say that is 1 serving or would several cuts make up 1 serving? I love the channel and has pushed me to try my first full ramen meal from scratch!
Thank you for the video! Many tips I never read about. Do you ever freeze your noodles after making a batch? How would that work without the noodles sticking together when thawing?
Hi, first of all thanks so much for the tutorial. I have a question. The portion used in the video is 500g, so it is an appropriate size to be put in a plastic bag and stepped. Let’s say for a noodle restaurant that need to produce 10kg noodles everyday, can’t we just knead the dough into one big batch, means we skip the plastic bag part and use kneading machine to make the small clumps come together. Will that affect the texture?
Hi! soooo i was wondering if we dont have the space to roll it out as you did. could we cut the roll into smaller portions to make it easier ? also have you ever thought of making a discord? Maybe were like minded people can gather and share experiences or recepies and pictures? thank you again! love your content!
Hi, really cool videos! I'd really would like to store this frozen, so making ramen in general is pretty time demanding and would be nice to have worked out this ahead of time. Any additional suggestions about the freezing?
Is there a video or pod cast where you discuss your preferences/ pros/cons of different pasta machines? You mentioned the Atlas 150 and 180 in this video, do you go into more details elsewhere?
Thank you again for all of these wonderful video tutorials! They are amazing! I have seen a few comments related to your use of a majority of all-purpose flour with only about 100g of bread flour. You state that you were not as worried about the lower protein composition of the APF due to the high hydration noodles. BUT, the question I have is, did you pick that ratio/mix of flours because you thought it would be optimal? If so, what characteristics of the end product (noodles and/or dough) did you feel the use of the APF would give you over using 100% bread flour?
watch the science of ramen video for more info but basically the more protein in the flour, the more reaction with the alkaline salts in the kansui which will give you more of the kansui characteristics.
Thanks for this video. I'm struggling to find food-grade sodium carbonate in the UK, every time i try to search for it I just get auto corrected to seemingly hundreds of ads for bicarbonate. The only sellers I've found selling carbonate are named like "BlueFish Aquatics" and not advertised for cooking with. Is there a trick to finding food grade for sale? Thanks.
you can easily make sodium carbonate by putting baking soda in a clean pan and just roasting it on the stove for 10 minutes while continuously stirring. it should lose 1/3 of its weight.
thank you very much for this video, I live in Switzerland and I love Ramen. could you give me the Amazon link so I can get the Riboflavin powder, please? 🙏🙏🙏 or I can use turmeric powder, if yes, how much for 500 flour?
Hi! Awesome video! I have been following your page for some time now. I plan to make ramen for my mom on Mother's Day through the help of your videos! They are very thorough and helpful. I do have a question though. If I were to use fresh egg whites, how would I mix them into the dough?
put a measuring cup on a scale and crack and egg white in there. then add water to the measuring cup to the total weight of water you were going for . then make your kansui as normal.
Hi, can I ask why the atlas 150 is better than the atlas 180? I’m currently trying to decide between these to make noodles so it would be really helpful. Thank you
Hi, is any alternative ingredient for riboflavin? I checked it online and it’s too way expensive…Im thinking to add egg yolks instead but im scared that I will not achieve ur ramen noodle texture…any advise? Thanks!
Thank you so much man! A friend recommended your channel to me because my little daughter apparently likes noodles more than rice. Instead of ordering fast food, I'll just make them myself. Already did your other noodle recipes! And a pasta roller is already on its way.
awesome Nikko! good luck with your noodles!
They're very hard to do, but it's so worth mastering this skill
@@justalpha9138 Yeah Bro. Tried it on the pasta roller already and the noodles were slimmer and better. When using a knife sometimes I ended making some Yakisoba hahaha
@@dmgg8917 Always worth getting the proper equipment
@@dmgg8917 I just recently bought an automatic pasta machine from Phillips and it is SO much better than the crappy Atlas machine I was using before.
I don't care what anybody says; cooking is literally alchemy...
Yes it is. I’ve always said
Bread is an art.
Thank m in preschool when it comes to noodles but I want to learn with whole grains
By far, this is the best ramen channel I've watched on youtube. Also your store has some amazing products in it.
Thanks very much
This time you uploaded before I made a new batch of noodles haha thank you for the timing!
awesome! Thanks for watching
5:21 FYI for newbies: join both of the ends to form a belt, then sleeve it with your left hand as you crank it with your right hand.
I just want to say thank you, you really inspire me to work on my ramen, I love that everything is seen more as an art, you give us the foundation and tools, but its always open enough to adapt it to our own liking as you explain what an ingredient does etc.
I am making a ramen for my dad from scratch as a gift (and pet project) and your videos on noodles are incredibly helpful, thank you
Much love for putting this together. My previous attempts at making noodles were trash. Confidence to try again with your video and Mike’s book. Mahalo!
Thank you for this. I've been thinking of making Ramen noodles from scratch (again failed a few times) so I'll definitely try this.
Good luck! Try using bottled or distilled water, i think most recipes online are for high hydration noodles and sometimes hard water can make it not come together so well.
Finally made this last night and it was amazing! Honestly it wasn't that hard, takes a bit of time, but the result is way better than any store-bought noodles.
Going to make a new batch next week. I might try doing this recipe and see how it goes. Good job, Ryan. It is crazy how much you have leveled up your ramen game.
i just get help from friends that are better than me. that's why i want to share everything.
When I started making ramen I felt like it was like learning a fighting game for the first time. Always learning and figuring out stuff on your own or with your friends. Then you see something or someone better and you just want to improve your own. So when I learned that you use to play SFIV I just went, "I effing knew it."
Literally made noodles for the first time last night based on your first tutorial RIGHT before this was uploaded. I get to tasted them tonight, wish me luck!
Nice! Those are a solid beginner noodle. Try these next and you can see the difference the adjuncts can bring.
if you want to make under 30% water noodle , u can cut the dough smaller part than usual , it help the flatten down phase easier ( try to make longer and shorter width dough)
That looks so much better than the hand pulled noodles I had earlier today. They straight up tasted like flour. I had to wait 3-4 minutes before they were adequate.
I really like your solution for holding the sheet of dough while you cut your noodles! I'm definitely gonna be building one of those before my next bowl...
good luck with your next batch!
I want to thank you so much for your videos! I made handmade noodles for the first time thanks to you and while they're not perfect I'm ecstatic that they're recognizably ramen noodles.
Thanks for watching!
Your really refining your ramen techniques. I been gathering a whole bunch of stuff and watching a whole lot of vids. My journey will begin soon. Thanks for the knowledge bro
Good luck man!
Quick question - If I were to use raw egg white as opposed to powdered, should I mix it with the water (and use less water) to equal the 190 grams of liquid?
Great job again. I love hearing your passion about ramen, and the zen of ramen vibe from your commentary. Keep it up!
Your Video is a fuss free, quick and easy to understand video. I really enjoyed watching it, great recipe too, Great work my friend.. keep it up. Cheers
I'll give this one a try. The regular noodle recipes in the past are good too. Better than any noodle I can find in a store or ramen shops.
Your vids are the best thing to watch before bed🥺💜 makes me hungry LMAO
Thanks very much for watching
Thanks for sharing. My recipe is almost same as yours but I don’t use protein powder and oil as I can’t be bothered. As for food colouring, I use B-2 (Riboflavin) to achieve the yellow color. I use spinach juice for green and carrot for orange. I should try beet roots when they are in season.
It took me entirely too long to figure out because the egg white was not counted in the dry measurement that you could just add a egg white to the water and count it in the water calculation. Egg white powder is like $50 a pound here. This will have to be closs enough.
making this TONIGHT
such a beautiful recipe, thank you for sharing
Love your channel. Mi ramen improved incredibly thanks to your teachings. Could you recommend and pot size and a strainer size if I want to cook for 4 persons at a time?
I made my first noodles yesterday using this video, and cooked them for lunch today. I was amazed at how good they are! I really struggled rolling the dough out and was pretty sure I screwed it up, but it seems like it worked out in the end.
On a humorous note I want to say, I've watched this video many many times. Yet at about 4:10, when the knife thrusts towards the screen, I flinch. Every single time.
If I want to simply try i out for the first time, could I do without a pasta machine? I never use anything more advanced than knife, rolling pin and muscles to make my pasta.
Will my experience in baking be a hinder or help? Baking pizzas and everydaybread I never measure, but only go buy my senses (after all, there is a lot of differences between even wheat flours).
Thanks fof the video my guy. Excellent as always! When I make your noodles I put the flour in a food processor and then slowly drizzle my kansui into it. That perfectly hydrates all the flour without me stressing about anything. Kind of a lazy man's way out but it works everytime.
Hi Way of Ramen -- can you show us how you clean your pasta machine afterwards? Thank you for producing such high quality content -- its wonderful!
I let all parts of the machine dry and the next day, just use a clean brush to clean whatever flour/pasta are left in the machine. Whatever you do, DO NOT WASH WITH WATER.
@@rts306 thank you,
Thank you so much your valuable content!! im exited to try this!! aproximetly for how many portions of ramen this will work??? thank you!!
Those noodles are gorgeous, can I just substitute egg white powder w fresh egg whites? just deduct volume from water correct?
Yup
Hydrating the flour with a spray bottle has worked very well for me last time, the noodles turned out amazing! You might want to try that on your channel.
Normally the riboflavin (vitamine B2) is not needed to get that slightly yellowish colour in ramen: the lye water/kansui (potassium carbonate or sodium carbonate) increased pH, which reacts with certain ingredients in flour creating that yellowish colour automatically. It is nevertheless not harmful to add a pich of riboflavin to the dough.
Ryan, sos un genio, la verdad, me convertiste en un apasionado por el ramen, yo se que no entendes lo que escribo, pero sinceramente te admiro mucho. un abrazo enorme desde argentina.
Thanks man I’m gonna try this out this weekend will update you
I tried this method (after trying multiple other methods) ... and i gotta say; My noodles never came out this good! Thank you
That's all you rob
ooh! Very nicely done! Can't wait to give this a try!
just wondering can you substitute the dry egg whites with real egg whites with approximately the same weight?
What would be the result if you follow this recipe but leave out the Egg White Powder and the Vital Wheat Gluten?
yes you can make a basic noodle with just flour, water, salt and sodium carbonate. Check out the beginner noodle video on the channel.
Have you thought about doing a taste test video of premade ramen noodles? Currently I use Sun Noodles but would love to see your take on what's available in the US today.
Damn man its been a long time since I have watched your videos....u have come a long way👊👍👍
haha thanks man. im trying out here
What does egg white powder do in this recipe? can I skip this?
Awesome, I'm gonna try this next week! How can you make this long shelf life without freezing?
probably a week or so but they'll keep changing the longer it rests so you can freeze them after a few days
Can you use liquid egg whites and account for it in the water added?
We think alike. I’m trying making my own ramen noodles. I was thinking some all purpose and bread flour to get extra gluten
Love the video, never made any kind of pasta, totally a beginner and learning from you. questions:
the Dowel your dad made for you is a genius idea. I am going to ask my husband to make one for me. would you let me know the measurement of the height and weight, please?
Since the protein content in the flour is so different from brand to brand. Would you let me know what brand of all-purpose flour do you use?
what is the weight of your noodles for one serving?
approximately how many servings does the recipe make?
I watched your Beginner Guide to Making Ramen Noodles from Scratch after this video. in that video, you used Bread Flour instead, why? which one has the better result?
THANK YOU!!!
Thank you so much for inspiring me to make my first ramen🍜. Since I made pate brisee in the past the moment I saw you mixing flour and water I knew I would use a mixer (the one with a bowl and blades) to turn flour and water into "wet sand". Turned out great. Takes seconds. Didn't have any fancy ingredients and just used 2 dried shiitake mushrooms to bring some "umami" to the stock, soy sauce + rice vinegar + a pinch of MSG along with hot chili scallion lard. Marinated egg + pork belly crooked your way. Wasn't bad 😄
Tried your method of using a food processor to mix the flour and water - worked perfectly. Awesome tip!
@@MikePouch I'm happy you liked it) I think I should have been more specific: liquid must be slowly drizzled over flour in a food processor running on high. I think you got that right. 😊
@@SuperDamny Yup, that's what I did! Thanks!
Thank you sharing the science and the method of making the noodle. I have a question: If I use egg white that is still in liquid form, should I reduce the water by the amount of egg white?
Do you know if there is a place you can buy a stand. I love that idea for holding your sheet while it feeds through
Do you ever plan on experimenting with hand pulled ramen? I find the techniques involved very cool.
What don't you like about the Atlas 180 vs. the 150?
Is baking soda a good alternative for the sodium carbonate?
Do you have a link for that little "side-pot mesh strainer" thingy at the end! (I'd like 1 of those! Looks pretty handy for multiple uses.) "Steaming" included. [given I keep the water lower than the basket, I'd assume of course.]
I think like the kansui the egg white would be added to the water
This channel is a blessing 😁
Wow, i learned so much from your channel. Thank you!
I've been cooking ramen at home for two or three years, trying to get better. Did you ever try using durum wheat (Semolina rimacinata) for ramen noodles? I'll try a mix in my next batch!
Very nice thank you for sharing with us.🙂
Thank you for the video ! I have a question about egg white in the noodle. When i put 30g of fresh egg white in the dough, should i reduce the quantity of water since the egg white contains water ?
yes you would want a combined water weight of 190 so for a 30g egg you woudd use 160g of water
@@WayofRamen thank you !
Those lines on the dough sheet probably not the gluten network. I've tried to make low hydration noodle (33%) and as you know the gluten isn't easy to build up around that ratio, but I notice those lines still appears. Most likely just an uneven distribution of liquid/hydration in the dough (or maybe starch also plays a role?)
For an egg allergy, is there an egg white powder sub you can recommend?
Great video! I am curious about how long you make your noodles before cutting them? Would you say that is 1 serving or would several cuts make up 1 serving?
I love the channel and has pushed me to try my first full ramen meal from scratch!
thank you for this great recipe
i just wanted to know if the result will defer if used noodles press machine
Use the food processor to mix. That will take under 1 min. vs longer the manual way.
Thank you for the video! Many tips I never read about.
Do you ever freeze your noodles after making a batch? How would that work without the noodles sticking together when thawing?
I always store extra noodles in the freezer. Cooking them from frozen doesn't seem to make much of a difference other than taking a little longer.
Hi, first of all thanks so much for the tutorial. I have a question. The portion used in the video is 500g, so it is an appropriate size to be put in a plastic bag and stepped. Let’s say for a noodle restaurant that need to produce 10kg noodles everyday, can’t we just knead the dough into one big batch, means we skip the plastic bag part and use kneading machine to make the small clumps come together. Will that affect the texture?
I tried fermenting my noodles for 6 days last week and it was awesome !
Oh interesting!
@@WayofRamen ( i forgot it in the fridge ^^) btw thx for your work, you've been such an inspiration !
Hi! soooo i was wondering if we dont have the space to roll it out as you did. could we cut the roll into smaller portions to make it easier ? also have you ever thought of making a discord?
Maybe were like minded people can gather and share experiences or recepies and pictures? thank you again! love your content!
Thanks, this is super helpful!
What can you substitute for the potato and corn starch? I'm not able to use either for health reasons.
Amazing video, thank you so much! Do you have a method to make vegan noodles as well?
How many servings of noodles does one batch of this recipe make?
Can i subtitute the ziplock with plastic wrap? Or a plastic jar?
Can you just use an egg white instead of powdered eggs? They are hard to find here, or very expensive online
I use one egg white and subtract the weight from the liquid amount. 30 gr egg white for this recipe
Hi, I have a question. You say you cook the final noodles for about a minute. Is it possible to par-cook them to create a homemade "instant ramen"?
Hi, really cool videos! I'd really would like to store this frozen, so making ramen in general is pretty time demanding and would be nice to have worked out this ahead of time. Any additional suggestions about the freezing?
Freezing is just fine.
After the noodles have rest, would you recommend them to be stored in the freezer? If so, how long would they last without ruining the noodle?
Is there a video or pod cast where you discuss your preferences/ pros/cons of different pasta machines? You mentioned the Atlas 150 and 180 in this video, do you go into more details elsewhere?
Atlas 150 are basically the endgame for pasta machines. You could get others but in the end, it's gonna be the Atlas 150.
Amazing videos! Thank you so much :) what if you want to use lye water instead of baked baking soda? How much should be used?
Hi thanks for this helpful video but sodium carbonate is not legal in my country can is use baking soda and if yes how much
Can I put fresh noodles into the freezer? If yes, how long do I have to cook frozen noodles?
Thank you again for all of these wonderful video tutorials! They are amazing! I have seen a few comments related to your use of a majority of all-purpose flour with only about 100g of bread flour. You state that you were not as worried about the lower protein composition of the APF due to the high hydration noodles. BUT, the question I have is, did you pick that ratio/mix of flours because you thought it would be optimal? If so, what characteristics of the end product (noodles and/or dough) did you feel the use of the APF would give you over using 100% bread flour?
watch the science of ramen video for more info but basically the more protein in the flour, the more reaction with the alkaline salts in the kansui which will give you more of the kansui characteristics.
What do you think of putting some diastolic malt powder in a ramen noodle recipe? I'm thinking it would add some very interesting flavor.
Before you cook the noodles, the noodles will not have a round shape?
Would you recommend the spaghetti cutter or capelini cutter for the atlas 150?
either would work. capellini is probably better for ramen unless you like thick noodles.
@@WayofRamen got it, thanks.
Trick to every good recipe “put your foot in it”
✌🏾😋
Thanks for this video. I'm struggling to find food-grade sodium carbonate in the UK, every time i try to search for it I just get auto corrected to seemingly hundreds of ads for bicarbonate. The only sellers I've found selling carbonate are named like "BlueFish Aquatics" and not advertised for cooking with. Is there a trick to finding food grade for sale? Thanks.
you can easily make sodium carbonate by putting baking soda in a clean pan and just roasting it on the stove for 10 minutes while continuously stirring. it should lose 1/3 of its weight.
@@WayofRamen brilliant thanks I'll give this a try!
Is it worth buying a $30 pasta machine or will it just break
Little wave to the noodles ! :)
you can make your noodles wavier by just scrunching them together a bit before cooking.
may I know whicvh brand of sodium carbonate you use? is it the same bicarbonate of soda?, thanks
thank you very much for this video, I live in Switzerland and I love Ramen. could you give me the Amazon link so I can get the Riboflavin powder, please? 🙏🙏🙏
or I can use turmeric powder, if yes, how much for 500 flour?
Hey got any tips for gluten free noodes?
If I wanted to make this vegan, would you add more gluten? Or just delete the eggs?
Yup that would work. You don't even need to up the gluten. 1% should be fine.
Youre awesome! My noodles are oishi! How many grams of finished noodles is ok for 1 dish? Thanks!!!
Hi! Awesome video! I have been following your page for some time now. I plan to make ramen for my mom on Mother's Day through the help of your videos! They are very thorough and helpful.
I do have a question though. If I were to use fresh egg whites, how would I mix them into the dough?
put a measuring cup on a scale and crack and egg white in there. then add water to the measuring cup to the total weight of water you were going for . then make your kansui as normal.
@@WayofRamen Thank you so much!
Where do you store a pasta roller in the kitchen?
Hi, can I ask why the atlas 150 is better than the atlas 180? I’m currently trying to decide between these to make noodles so it would be really helpful.
Thank you
How long can you keep.the noodles for ,do you store them in a fridge ?
Hi, is any alternative ingredient for riboflavin? I checked it online and it’s too way expensive…Im thinking to add egg yolks instead but im scared that I will not achieve ur ramen noodle texture…any advise? Thanks!