Transcripts
1. Introduction: Hi guys. Welcome to my workshop. Where are we going
to make noodles? In my previous workshop, I made fermenting recipes, so we fermented food. If you haven't seen that one, check that one out first because it's a
really nice one too. But in this workshop we're
going to make noodles. So my name is Jasper. I'm from the
Netherlands and I have a really great
passion about food, like any type of food. And nice thing for me
is to make it myself, make it by hand and use the best impossible ingredients
that are available. So what are we going to
do in this workshop? We're going to make
three recipes. First, we are going to make noodle that is made all by hand. So we're going to do
the kneading ourselves, the cutting ourselves,
and the falling, every thing by hand. So that's the first recipe. The second recipe is a recipe
that we're going to do on the best time machine
because that's a super handy tool to make
nice and evenly cut noodles. And this recipe is
based on an egg recipe. So there's egg involved
in the ingredients list. And the third recipe is a
classic Roman style noodle. I'm going to make it on their kitchen aid because
that's super handy tool to make the best ramen noodles that you can possibly think of. But first, we're going
to do some theory. So see you in the next
lesson where I'll tell you something about the
theory about noodles. Bye.
2. Background and Theory: Alright, so what I'm
going to learn now is the different types
of noodles and a bit of a theory about noodles. So in Asia you have hundreds
of types of noodles. And I'm going to
explain you a little bit more about these four 1s. So the first one
is ramen noodles. It's a classic
Japanese noodle style. It's made from wheat flour. And it's a little bit the
same as the other one, the next one, it's who
don't know it all. And the big difference is
the shape of the noodle, the thickness of the noodle. There are both made
from wheat flour. And the third one, it's a super popular one. It's instant noodle
and you can buy this one almost in every
supermarket in the world. So the last one, it is rice noodle, and it's made from rice flour. It tastes us
completely different comparing to the
other three ones. I'm a little bit of the theory about the noodles that we're going to make today. It's more about egg noodles, and it's more about the Japanese style noodles,
soda ramen, noodle. Why do you want to make your own noodles in
the first place? For me personally,
it's just because it's ten times better
than the instant noodles. The texture is just right. If you make them yourself, they're fresh. You can dry them. And if you dry them like those ones because I made
those ones previously. If you make those ones
and you dry them, then you can use them the same way as you
use instant noodles. The outcome is ten times
better, in my opinion. So that's one of the biggest reasons why you want to make your own noodles n, because it's not so hard. It's quite simple. It is more simple if you can use a machine like this one
or the pasta maker, but you can make them by
hand herself as well. So that's why we're going to do, in the next lesson, we're going to start with the first recipe
of this workshop. So let's jump into that one.
3. Recipe 1: Noodles Japanese Style: In this lesson, we're going to start with the first
recipe of today. The first recipe is handmade,
hand rolled noodles. And they are Japanese style. So we're going to try to make
them as thin as possible, but there are going
to be a little bit thicker than the
original ramen noodles. So what do we need
for this recipe? We need to on that
grams of wheat flour, 85 to 90 g or milliliters
of warm water. We need two-and-a-half
grams of salt and two-and-a-half grams
of sodium carbonate. Before we started
on this recipe, I first have to
tell you something about the baking powder. So why do we use baking soda? Well, it's because
we need to use alkaline in the noodle recipe. It's because alkaline makes
the noodle more chewy, gives it more of that
nice noodle the texture. But what does an alkaline means? Well, it's the
opposite of an asset. So e.g. vinegar or citrus,
it's very acidic. I'm an alkaline is
the opposite of it. So seven on a scale is
a little bit alkaline, a little bit basis. And 14 is the most alkaline
that something can get. Baking soda is around eight. But we want to have
it more alkaline, like in the region of 11.12. So how can we get baking soda? Going to 11 or 12? Well, we do that by
baking the baking soda. So the official name of baking soda is
sodium bicarbonate. When we put it in the oven, we get sodium carbonate. So get yourself a baking tray. Put the oven on 150
degrees Celsius. Alright. Then we need some baking soda. We put it on there. So you can use plenty. Because if you bake a
lot of the baking soda, you can make more
noodle recipes with it. So we use almost health
half the container. Spread it out evenly. And then we will put
it in the oven for almost 1 h 150 degrees Celsius. So the baking soda has gotten
into the oven for 1 h. And now we have ourselves
a stronger alkaline to use in the first recipe
that we're going to make. So first we start to combine all the ingredients and
we start with the flower, that was 200 g. So we measure two on the grams of wheat flour. Almost there. Yeah,
that's about 200 g. So then we use 85
to 90 ml of water. Measure it carefully. Yeah, that's alright. Then I use a different
scale to measure the salt and baking soda. So two-and-a-half,
two-and-a-half grams. The baking soda. That's way too much. That's better, right? That one goes into. And then the last
ingredient, It's the salt, that's two and a 2.5 g of salt. Too. Too much. Yeah, that's about it. So that goes in. I move this one to decide. And then we start and then we
start the kneading process. So first I use a
spoon to combine all the liquids into the flower. So if that is slightly combined, we can put it on the workbench and we start
to work on the dough. It's a pretty, it's gonna
be a pretty tough dough. So it's hard to need. But that's alright, makes
it a better end result. And we do the kneading
for eight to 10 min. So it's gonna be a bit tougher
workout, but that's fine. Because for nice foods, you have to work sometimes. So yeah, you can see it's
already almost all combined. And after a while you can feel that the dough is
starting to become smoother and smoother.
That's a good sign. So yeah, let's do this
for a couple of minutes. And the kneading
is very important to activate the gluten. And it makes the noodle
more chewing the end. You can stretch to do a
little bit with the palm of your hand to get
it smoother, fast. Getting, imagine. Back in the days when there were no machines that every
noodle maker was ripped. Because this is stuff that starts to become more of a
nice, nice, good though. So we're done on this though. It's nice. Good. Need it. We did that for about
eight to 10 min. What are we going to
do next is to wrap it into some foil rest, let addressed for about
one-and-a-half hours. Alright, so the
dough that we made, it has been arrested for
about one-and-a-half hour. So what we're going to
do next is this thing, your workbench slightly bit. And then we use this stick to fold it out nice and evenly. Right? So this will take a while, but if you fold it out
further, it goes easier. All right. It's a very stiff though. But that's good because
makes a nicer and resolve. If it's too wet, it will stick to
the table too easy and it makes a
softer end results, so we don't want that. So what you can conclude is making your own noodle though, just by hand, like 100%. It's a tough cookie,
but it's worth it. In the end. You're going to be very
happy when you eat that homemade noodles
for yourself. If you want to do this
quicker and easier. Of course you can use
the machine like that. But yeah, if you
don't have access to those machines,
just do it by hand. Makes great fun and
good exercise. Okay. Still not the right thickness, but it's about there. So one of the ways to make it evenly thin is the following. First, we put a little bit of
flour on through the dough. That's more than enough. Then we fold it
around the stick. All right. And then we press it a little bit
through the sides. Then we twist it the quarter. Use a stick again. Alright, so I think
that we're done. You can push it
even a little bit farther because then you
will have a thinner noodle. But I think that a
little bit thicker noodle is nice and delicious. So now we start
folding the dough. Make sure that you
have a flower on it because it will prevent
it from sticking. So I use this chopping
board for the cutting us a good sharp knife to cut the dough and
start at the beginning. And just start to press and slice it
evenly into small bits. So you will get it not
more authentic than this. So that's about
done with this one. To decide again. And then we will unwrap
and fault the noodles. And it's always a bit
of practicing too. Get the noodles nice and evenly. But hey, how good, how cool Does this look? You know, if you have
friends over and they say, Wow, this noodle looks
super authentic. Or did you, where
did you buy this? And then you can say,
I made it myself. All right. So almost there. So yeah, that's it. We can split it in portions. There's one, there's
two, and there's three. These noodles, you will cook
them about three or 4 min. And it's the same with the third recipe that
we're going to make because the recipe
is very similar, but the technique that
we use is different. Cooking it for about
three or 4 min. And then it's done and you
can use it into your ramble. I hope that you
learned a little bit more about how to make your own noodles completely
handmade without any machine. And I will see you
in the next lesson to make the second recipe.
4. Recipe 2: Egg Noodles: Welcome to the second recipe. This recipe is all
about Egg Noodles. Egg noodles is more of a
Chinese type of noodles. What were you going to do in this recipe is using
their pasta machine. It's this one and it's usually use for making the
Italian pasta, but you can use it definitely
to make noodles too. If you don't have a pasta
machine at your home, you can use the technique that we did in the first recipe to, so you do it by hand, the folding and the kneading. We do that by hand also. But the thing that we
did with this one, you can do that with the
egg noodle recipe to. So what do we need to make this recipe? I
will share with you. So the ingredients
that we're going to use are the wheat flour. And we're going to
use three on that, 20 g of that. We're going to use
50 ml of water. We use to x. We use 2 g of salt and we use
one teaspoon of sesame oil. So what are we
going to do first? We first start with
measuring the wheat flour. Yeah, so a bit too much. And that makes it
three on the 20 g. Then we use a separate
bowl to measure the water. Because if we use too much, then we can pull it out again. And if we just put
it in that bowl, then the measuring can go wrong. Little bit more. Yeah. That's 50 ml. So that goes in to get that back on the
skill to grams of salt. Yeah, that's about right. This is one teaspoon
of sesame oil. And it will give the dough
a really nice nutty flavor. Then we correct the Axin 1.2. All right, Get yourself a
spoon and mix it all together. So that's almost mixed. So then we can put
it on the workbench. Then we're going to
start needing further. So we do this until it's
nice and smooth though. You can also use a
mixer like this one. If you have one, use it
because needs here though too. And it makes it a bit easier. Alright, so now it's
nice and smooth. If you feel that the
dough is really, really dry, you can add a
little bit of more water. But be careful with
that because it can be too wet very soon, very fast. Make it a tough dough. That's what you want. So we put this in wrapping foil and we let it rest for at least
a half an hour, but you can let it
rest for about a day. So the dough has rested
for half an hour. And there it is,
so we unwrap it. You see, it's nice and smooth. So what are we going to do next? First, we put some flour
on your workbench. And then we cut it in four
even pieces like that. Then we press it a little bit. So it looks like that. Well, we first going to do is we start on the rough ER setting. So the first setting, we put this one in. And now we can start folding the dough through the machine. A little bit of flour on it, because if we use
not enough flower, it can stick into
the pasta machine. And if there's one
thing you don't want is having your
noodle though stuck, stuck into your pasta machine. It's horrible. Alright? So we do it with the
other pieces too. Alright, so we go
to the next setting to make it a little bit thinner. We will repeat
this process until the dough is around 2 mm thick. Alright, so this one is good. Now, if you look at it, it's the good thickness
that we want. Well, we are going to
do next is we will cut the noodles into shape. And we do that with
these compartments. So you can choose either to make a nice thin noodle
or a thicker noodle. This time we will go
for the thicker noodle. So you place the hand
onto the hip one. And then we'll put
it over there. Start twisting. And on the other side, it will come out like
a nice thick noodle. That looks great. We will dusted with a little
bit of some extra flour. And that's ready
to cook. Alrighty. So there you have it. We have four bunches
of nicely cut noodles. And you have to cook those ones for about 2
min into boiling water. And that's enough to cook
it all the way through. And you have a really, really nice noodle to put
into soups or stir-frying it. Um, so yeah, I hoped you enjoyed this lesson and
see you on the next one.
5. Recipe 3: Classic Ramen Style Noodle: Alright, welcome to
the third recipe. So this is the third
and last recipe. And what are we going to make is a classic Roman style noodle. And I use the Kitchen Aide
to make this noodle course. The dough is very
tough and stiff. It's almost the same as the
first oval that we made, but there's less water inside. It is better for
the end results to use as less water as possible. You, yeah, You can
do it by hand, but it's like very,
very tough needing. So I'm going to
use a kitchen aid. So what do we need
for this recipe? Let me show you. For this recipe. We use to
own those grams of flour. We use 80 g or milliliters
of warm water. We use two-and-a-half
grams of salt and 1.5 gram of sodium carbonate. So first, let's measure
the all-purpose flour. It's about 200 g. Alright. Then we use 80 g of warm water. Almost there. There you go. Then we want to have two-and-a-half
grams of salt. Yeah, that's enough. 1.5 gram of the
sodium carbonate. Yeah. So then I use the kitchen
aid to need this dough. And I use this piece, this piece of equipment
to get it altogether. But first, I need some electricity and we are life. So I put it on the second thing. So yeah, let's have a look. Alright, so that's about right. I will move this
to the side again. You can see with this
though in a second, is that it's super dry. So we tried to need it a little bit together
until it's combines. And that's about it. The rest of the kneading we're going to do
with the machine. So yeah, that's it. So I will make it a little bit flatter to get it easier
through the machine. Those two items are the same as I have here on
the pasta machine. So I can make this on
the PESTLE machine too, but that's a big but the thing with the pasta
machine is that it depends on what kind
of machine you have, but usually those ones are
better for lighter dose. This one is super
steep and super thick. So be careful if you
use the machine. Because yeah, if you
try too hard to get that DO through the
hands best time machine, it can break down. So that's why I use this electric machine and
that goes always fine. Sorry. Yeah. I will put on
this piece of equipment first. And it's a roller who rolls
the dough into a nice shape, twisted a bit around. So first we use the
thickest setting on the machine to press
the dough through it. So there it goes. So what you can see
on the dough is that it doesn't look too good, but we fold it. And then we repeat the process. And we do that several times until the dough is going
to be more smooth. All right? So that's
about right now. Right? Let me do this piece first. So now I folded it
and I will put it on the next setting
to get it thinner. What you can see right
now is that the dough is more smooth than it was before. And it looks, it looks
already like a proper though. The nice thing about this
though is that it's super dry. You feel like it's
no sticky at all. Now, I'm going to use the
next setting to get it even a little bit thinner than
we do the last setting. So it's about 2 mm when it's finished and
then we start cutting. So yeah, let's go to
the next setting. So we going for
the last setting, then the dough will
be around 2 mm thick. So yeah, now though is finished. Then I will cut it
in three pieces. Let's use a knife for that. So we're going to use
the second equipment. And it's the gutter. So we placed this one on
through the kitchen aid. So what we're going to do is
we put the machine back on, put those through it, and it will cut it in
nice, good noodles. So yeah, let's do that. There you go. And does that look beautiful
to put a little bit of flour on it to prevent
it from sticking. And there you go. So let's do it with the two
other ones too. These noodles are good to go for your noodle
soup straightaway. What you can do with
these noodles two is dry them and that's
even know about it. I wouldn't say more perfect, but it's super cool because if you drive
this in the oven, then we can use it like in weeks or month and have the same result as we
use it straightaway. So yeah, make big portions, dry them, and make your best noodle soup every
time you make this hoop. So this was the third and last
recipe that I made today. I hope that you learned
a lot from this. And I will see you
in the resume.
6. Last Thoughts and Project: So yeah, you can
dry the noodles to. And the way you are
going to do that is put the noodles
into the oven on around 70 degrees Celsius and put them in
there for an hour. If they are done, you can take them out, squeeze them a bit
and feel if it's dry. If it's still a bit chewy, you have to put them
into the oven again. It's kind of a slow process because you want to have all the liquid out of the noodles
so it can take awhile. But it's worth it because
if you have dried them, you can use them in
the next couple of weeks when you make yourself
and nice and good Rambo. Alright guys, so in
this workshop we made three types of noodles. We did three recipes. And I hope that
you enjoyed that. But we're not finished here
because we have the noodles. They look awesome, but we have
to make a dish from them. So your next project is going
to be to make a recipe, a dish with one of these
three types of noodles. You can post that into
the product section. And I'm looking very much forward to see
what you guys made. So yeah, that's the
end of the workshop. So I hope I see you guys
on the next course. Bye.
7. Bonus Video: Intro: So after I gave you the
project description, it might be helpful to give you an example how to make
ramen noodles hoop. So they're after this video, there is a bonus video to
give you some inspiration how to make a classic ramen noodle
soup in a vegetarian way. So the soup is gonna
be vegetarian. And I hope I see you
on that next video.
8. Bonus Video: Classic Ramen Recipe: Recipe that we are
going to make is a classic Roman
style noodle soup. And what are we going
to do is we're going to follow the classical principles of perfect ramen noodles soup. We're going to make soup that's based on
vegetarian recipe. And what is important if you want to make a
classic ramen noodles hoop? I am going to explain you. Ramen noodle soup is
based on five principles. And the principles are the
soup itself. So the broth. Then you have the oil. You have to tie, you have the noodles, and you have to topping. Those five components
have to be into a ramen noodle soup to call it a proper Japanese noodle soup. First, we're going to
start on the graph. That's one of the most
important things in the soup. So what are we going
to use for the BRAF? I'm going to show
you straight away, oh, what do we
need for the BRAF? First, we go about
the vegetables. So we use one, Charlotte. We use for few talky mushrooms
and I use fresh ones, but you can also
use the dried ones. We use two cloves of garlic, 25 g of ginger, and 25 g of combo. That's a kind of seaweed. What I have right here is a black soya sauce and
I have miso paste. We going to use that further on in the recipe of
making the broth? But first jump into
making this talk. So I put these ones the site because we don't
use them at the moment. It's further on in the recipe. First, we start on these ones. So I'm going to remove
the skin from this one. Then we give them one market. That's fine. Done. The next is the garlic cloves. We put them in half. And with the gender, we give them three
or four slices. Alright, so what do we
use for making the stock? We use one liter of
water and we put this ON and boil it
for around 30 min. So let's do that. First. We going to put in
the garlic cloves, the ginger, and the Charlotte, and give them a toss
into a little bit of sunflower oil or some
other vegetable oil. We wait a little bit till
it's warm. Those ones go in. As well as the
ginger gloves did, as well as the ginger gloves now the garlic cloves, ginger. So let it cook for
about three or 4 min. And then we pour in one liter
of water, boiling water. So water is in. Now that she talky mushrooms. And the combo can go
into the stock as well. We put on a lit and we will let this boil for around 30
min to get a nice stuck. Alright, so in the meantime, while this is boiling, we can make a soft boiled egg. We let that marinate into soy sauce for a
while because then the outside of the act will turn a little bit brown and
it gives it a more flavor. So let's jump into that, right? So we have two eggs and
I boiled them for 7 min, so let's peel them first. The best thing about
a soft boiled egg is that it's still a
bit soft inside, but that all the egg white is nice and cooked.
Alright, That's one. Next one. Because we make this
recipe for two-person. So we need to x. Alright, second one in. What's next? Well, we will
put the soy sauce over dx, use a fair amount because
you have to cover them. Almost total. And I say almost. If we let them like this, the soy sauce will
not cover everything. So we use a handy
thing to go for demo. We put this one into
the soya sauce. And then the egg will turn
brown ball around more evenly. So we put this aside and we use that when the noodles are cooked and this
hoop is almost done. Toppings. We have the ax, but we have to make more toppings because
that's nice and delicious. The toppings that
I'm going to use for this ramen noodles soup
are the following. We have mushrooms, we have cabbage to scallions
and a carrot. First, we start
with the mushrooms, so we will cut them like that. You can make them thinner, but I liked them
a bit more rough. And we will bake them in the end just before the
noodles are cooked. So I will get a plate
to put them on. All righty, That's
the first one. So next one, we are going for the cabbage and
I use a mandolin. But you can also just use a sharp knife to cut it
as thin as possible. But my preference is the mandolin. Little bit more. So yeah, that's about right. We don't want too much. It's nice and thin. And that goes onto
the plate as well. Alright, next one, carrots. We don't want to use
all the carrots, so I just do half of it. We will remove the skin. The nice thing about
vegetables skins is that you can use it for stock later on. So I'll always put these ones in the freezer to make a nice
vegetable stock from it. So we went to have the
carrot in Julianne. You can do that in
different ways. You can use the mandolin to just first slice, small slices. But I have a tool that makes
the Juliane straight away. Alright, so that's about enough. And we can eat this one or put it in your
vegetable stock. Two, we have scallions. There's two ways to cut them. I really like them to get them. I'm on the side and then make
like super small slices. So when I said, you need to use two scallions, but I think one we'll do two. Yeah, that's about right. If you're a mess,
if Skelly and fan, you can use two as well, but I think this will be enough. It will do the job. So yeah. Okay. So there we have it. Your toppings. We made the, we are
making the stock. We have the noodles, we have the toppings. And now we're going for the oil because that's
an important one to, in this recipe, we
use sesame oil, so that's pretty simple. We sprinkle this on top
of the noodle soup. If we're almost done. The last part is the tie
and di means a kind of source that you put into your noodle bowl before
you add the stock. So let's jump onto that one. So what do we need to
add into the Taiye? First, we start with
50 ml of water. What we put in after
that is Marion. And we do one tablespoon
that goes in there. The next ingredient is a good
full spoon of soya sauce. Goes in there too. Next one, half a tablespoon of Sakai. Then we put about half a
teaspoon, some brown sugar. We add in one-quarter
of skeleton, small glove of ginger, garlic. Then we add about half
a teaspoon of vinegar. And we boil this
like some simmering, so almost to a boil
for around 15 min. So the thigh is cooking. The vegetable stock
is ready to strain. So what you can see is that everything is
cooked night in there and we have
to take it out. I'm going to use this one to
get most of the stuff out. And you can use the combo
in a different recipe. Or you can just throw it out. For the smaller pieces. We can use a columnar
and you strain it into another like that. Alright, that one goes back
onto the cooking stove. And well, we are
going to do next is to put more flavor inside. I'm giving it a
more salty fight. So we're going to do that
with the miso that we talked earlier on and the
black soya sauce. So I will show you what a MISO, we use one tablespoon and we use a small SIF to get it
in the BRAF evenly. Otherwise you get big lumps into your soup that don't dissolve. That nice. It looks a bit weird, but it works every time. And I did it before or
without a small colon there. And I always had these small glimpse of miso soup and it's
not nice when you're eating and have a limbo
for me, so that's good. So that's done. Important thing is it has to be to a boil but not boiling. This. You can't borrow anymore. Well you can, but you lose a
lot of the missile flavor. Alright, so next,
we add a minimum of two tablespoons of soy sauce and we have to taste it
if it's sold enough. It depends on your
own flavor too. Well. For me this is solid
enough, good enough. So yeah, make this warm
but not to a boil. So our day is done and we have to put that
into the bowls first. So half of it in that one, half of it in the other one. Done. So you bring a fair amount
of water to a boil too. In the noodles, the ramen noodles that we made
earlier on, noodles are in. We cook them for
around three or 4 min. Now, I'm going to put in the mushrooms and I baked them
in a bit of vegetable oil. Alright, so I turned off the
heat from the mushrooms. They can cook a
little bit further. The noodles are
nice and done too. So I will strain them and
then put them into the bowls. Alright, let's put
in the noodles. Then we go for broke. We do around
one-and-a-half spoon. Then our mushrooms. You put them on the side. And then we have our garbage. A bit of carrots, then the scallions. And we don't want to forget
on the soft boiled egg. So we take them out. You can see they
are more like nice brown and evenly goaded
into the soya sauce. Cut them in half. Not so soft boiled
as I expected. But hey, that can happen. And then the last bit, and that's the sesame oil. So one last topic that I didn't mention is some sesame seeds to give it a little bit of that nice little bit
of black sesame C2. And there you go. Your own ramen, noodle soup.
Jasper, Cooking expert
