Kansui

Riboflavin

Egg white powder

Sea salt

Farina di grano tenero tipo '00' 25kg

Filtered ice cold water

If you don't have Yamato - then this recipe will be EXTREMELY hard to make at home even if you have something like Marcato.

Measure your water and put it into the freezer for faster cooling. While you wait for water to cool - prepare a dry mix - flour (we use a mix of flours only availble from the local produce in Latvia - so this would be an adapted recipe) and egg powder. Take your ice cold water and prepare a wet mix - by adding to the water kansui, sea salt and riboflavinum. Mix it really well until no crumbles of anything is seen on the bottom of the container. Siv the wet mix to get rid of any rocks or micro things from on dissolved salt. 

We start Yamato, put in all of the dry mix in the mixing chamber and start dry mixing for even incorporation. After 3 minutes, start adding in 8-10 attempts your wet mix to the chamber holes. Keep the surface of the chamber as dry as possible so that no wet mix is left unused. It may result in a different texture in the end. Mix additional 3 minutes after you have injected all of the wet mix. Open the chamber - check the dough forming and scrap the wetter parts that has clumped up on the metal mixer parts. Close the chamber and let mix 3 more minutes. Don't overwork the dough! After the timer - drop down the dough into the box and give 10 minutes of rapid rest. Cover with a plastic wrap or a bag. 

Now start the roll forming. We go always on 4th speed with 2.5cm roller width. 3 times with lamination on the same width. Then regular singular pressing on 2cm => 1.5cm=>1.2cm. Cut on the square shaped blades 1.5cm standard. 

Rest the noodles in the special boxes or alternatively in plastic bags or ziplocks. First rest in the room teperature 21-22 Celsius. On the 3rd day - transfer in the fridge - continue aging for 2 more days. TIP: check on your noodles every day! You've got to check for possible molding (sad, but it may occur and you need to start again) and in order to dry clean the condensate that forms from the noodle rest. If you don't dry it out - then the condensate will drop down on the noodles and they will get soggy and age unevenly. 

Noodles will stay up to 4-5 days in your fridge per 4-8 Celsius temperature.

This recipe has been created towards our lighter chintans and specifically for Premium Shōyu bowl. It contains egg powder and riboflavinum for texture and colour 

Premium Shōyu V2.0 Noodles

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Premium Shōyu V2.0 Noodles

Ingredients

Used in these Recipes:

More Content by Thorim

Collections with this Recipe

More Content by
Thorim