The Science Behind a Perfect Ramen Noodle

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This is part one of a two-part series on making ramen noodles at home. In this video, I'll talk about ways to design your perfect noodle and in the second video, I'll show you my current ramen noodle-making technique.

This video would not be possible without tremendous help from my buddy Mike Satinover aka Ramen Lord. I pretty much just repeated back everything he told me in our conversation. Please follow him and check out everything he's doing and feel free to ask him questions as well!

Mike's Instagram: https://instagram.com/ramen__lord
Mike's Book: https://docs.google.com/document/d/1qLPoLxek3WLQJDtU6i3300_0nNioqeYXi7vESrtNvjQ/edit
Our Discussion on noodles will be uploaded to my podcast feed: https://anchor.fm/wayoframen

00:01 Intro
2:01 Core Noodle Ingredients
6:11 Adjuncts
10:50 Resting

Common Adjuncts:
Powdered Egg Whites: https://amzn.to/32lB3Wx
Vital Wheat Gluten: https://amzn.to/3x1J2pD
Tapioca Flour: https://amzn.to/3akLJsO
Rice Flour: https://amzn.to/3ebCsUX

Pasta Machine: https://amzn.to/3e4gweg

Видео The Science Behind a Perfect Ramen Noodle канала Way of Ramen