For the sheet your dial seems the opposite of mine with number 1 being the widest for me. How many times do you pass the dough sheet? I seem to get too thick or thin noodles
I passed it several times on each setting, starting with the thickest setting until the one that gave me 2-3mm thickness. At least 3 times on each setting.
@@elmundoeats Sorry, how many times are you changing the thickness setting moving the number dial. I understand that we pass through each setting at least two times.
Hi! Every machine is different so I’d suggest you refer to your machine’s manual (look for handcut pasta setting). It’s around 1.5-2mm. Hope it helps in any way!
Hi Sanguita! You can find whole wheat bread flour in any supermarkets. Try going to a bigger ones that carry more varieties of flour. Do adjust the liquid (water) as whole wheat tends to absorb more than regular flour. Refer to my video to see the consistency. Hope it helps!
I have seen recipies where a few grams of food grade soda ash, baking soda or lye water is used. Have you ever tried that ingredient? Aside from those other ingredients, the recipe is exactly the same.
Yes, I know. Before we decided to make this recipe we researched on the usage of lye water and the substitution of a ratio of baking soda and water. Lye water is used traditionally/in mass production and it’s not easily found. Its function is to make the noodles chewy and give them more of golden color. Bread flour in our recipe gives that effect of chewiness (high protein=high gluten) when kneaded. We’ve tried adding baking soda in the boiling water but were left with this unpleasant metallic after taste and with no additional upgrade to the noodles. For those reasons and to give a recipe that’s more doable for home cooks like us, we decided not to use any. Give it a try.
