One of my favorite restaurants in BJ was a Shanxi restaurant that put their Shanxi noodle making on display. One of the cooks specialties was 烤姥姥， she would literally prepare the steamer in front of customers on their long counter. She would first make little balls of the dough, then do the smear and whip around the finger.
Wow! I've never seen or eaten this before. What a nice alternative to traditional wheat pasta. Yes, Oats are so good for you. I can't wait to try this recipe! Thanks so much for sharing and inspiring!
@@EastMeetsKitchen I was thinking last night when checking if I have enough oats to make oat flour[nope]about how the result is complicated-looking but the process is not. It's basically oat flour manicotti pasta. The flicking part to form them looks fun, but as you show, is optional. I'm sure the gluten-free viewers really appreciate this one, because there are other pasta applications for this recipe. Super useful!
@@EastMeetsKitchen I tried them today and it was a nice experience, lots of fun to make. Absolutely no oat flavor at all though the texture wasn't great imo as there was almost no bounce to the noodles. I ended up slicing them and crisping them up in a pan with some salt so they became like little corn snacks, really tasty! Edit: wait, I was just checking and I ended up doing equal parts by volume rather than by weight so I bet that's why the texture wasn't great 😂
Interesting... I think I'm going to try using my pasta machine to roll out tho. Carple tunnel is killer... should work tho 😃👍thanks for sharing your recipe 😉👌
