Salt

Water

Kansui Powder Type 2

Kansui

Riboflavin

Egg white powder

Tapioca starch

Red fife no.60

00 flour

00 Flour

Red Fife No.60

Egg White Powder

1) Combine 00 flour, Red Fife, Tapioca, and egg white powder in a mixing bowl. Whisk them together.

2) Combine kansui powder, salt, riboflavin, and water in a separate bowl or cup. Mix together well so the salt & powders dissolve fully into the water.

3) Slowly drizzle in your kansui water a couple tablespoons at a time, thoroughly whisking the water into the flours between each pour. Repeat this until all your water has been mixed into the flour to form a loose, finely clumped dough.

4) Transfer dough to a sealable plastic bag and let the dough hydrate & rest for 30 minutes.

5) Place the plastic bag with the dough into a larger paper bag, and use your feet to roughly knead and flatten the dough. You can then use a roller to further smooth the dough. Then let it rest again for 30 minutes.

6) Knead and laminate your dough using an electric pasta roller by going through the widest setting, then the 2nd widest setting, then third. Once you've gone through the 3rd widest setting, fold your dough in half on itself and repeat the kneading & laminating process an additional two times. 

7) You should have a dough sheet that has visible long lines of gluten strands, but is flat and smooth to the touch. Dust both sides of the sheet lightly with cornstarch to prevent sticking. 

8) Change the pasta roller attachment on your machine to the noodle cutter attachment. Cut your dough sheet using the thinnest cutter you have. Lightly dust the cut noodles again with cornstarch, then fold and press the noodles with your hands to temomi them to create a wavy, uneven texture. 

9) Rest your noodles at room temp for 24 hours, then transfer to the refrigerator to rest for a further 2-3 days. Cook time will be 50-60 seconds. 

This recipe uses a local flour grown in the DMV area. I've been refining the recipe over many iterations, but the addition of the 00 flour provides a softer chew.

DMV #18

Ingredients

Used in these Recipes:

More Content by
_reamen_

Collections with this Recipe

DMV #18

Ingredients

Used in these Recipes:

More Content by _reamen_

Collections with this Recipe

More Content by
_reamen_