First time making pasta with a hand crank pasta maker. Looked at several recipes and am wondering what semolina to regular flour ratio I should do.
100% semolina
50%
76%
?
Picture unrelated it was the only noodle picture on my phone.
Do you live in Edgewater op?
>>7312699
wanted to do this for quite some time - but I do not (yet) own a pasta press. can't help you out with the ratio - why not just try it out? looking forward to results.
>>7312858
No I live in the California Bay Area. Are you wondering because of the ramen?
That's a spicy miso broth special pork from Santouka Ramen, it's a chain from Japan. I like the more al dente noodles they have. It's not traditional I suppose but I like it for some reason.
>>7312881
I was thinking that doing a 100% semolina batch might be easier to work with as a beginner because the substantial amount of gluten...but maybe that will make the texture weird.
>>7312699
Why not do a couple small batches to see what you like best?
>>7312699
i love my pasta maker
im pretty new so i dont got tips for ya
heres the momofuku ramen recipe
http://luckypeach.com/recipes/momofuku-ramen-2-0/
its the second recipe on that page
