EntrePinoys Atbp.

RAMEN NOODLES

The different brands of instant noodle soups found in most supermarkets and groceries are just ordinary noodles with separately packed sesame oil flavoring. These noodles can be made at home.

Ingredients:

• 250 grams all-purpose flour
• 80 grams water
• 7.5 grams iodized salt
• 1 gram kansui*
• 1 whole egg
• 5 grams powdered shrimp flavor
• yellow food color

Equipment:

• pasta maker
• weighing scale
• mixing bowl
• steamer
• oven
• plastic spatula
• strainer

*Kansui helps maintain texture and taste in noodles. The main components of this liquid were sodium and potassium carbonate and phosphate. Modern Kansui is made directly from one or a combination of these elements. In its absence however, lye may be used but this gives the product a soapy after-taste.

Procedure:

1. In mixing bowl, blend together powdered shrimp flavor and flour.
2. Dissolve kansui and fine salt separately in equal amounts of water.
3. Add whole egg to the melted kansui. Pour egg-kansui mixture into the flour mixture, then add the dissolved salt.
4. Mix well to form a dough. Knead the mixture by hand until dough is firm.
5. Divide dough into small patties. Pass the patties through a roller using settings #1, #4, then #6 until patties are fine and thin.
6. Pass dough through the narrow cutter of the pasta maker.
7. Divide noodles into bunches weighing 30 grams each. Place in a steamer and steam for 20 minutes.
8. Using a strainer, drain water from the steamed noodles. Place noodles in an oven to 250°F until noodles are dry.
9. Pack noodles in plastic bags. This recipe yields 341 grams of steamed noodles.

SPAGHETTI NOODLES

Flour mixed with water becomes paste. If desired, eggs can be added. Then the paste is ready for extrusion that turns out all kinds of pastas. This is what happens in large pasta factories. But we can make our own home-made pasta. Try the spaghetti noodles recipe below.

Ingredients:

• 250 grams all-purpose flour
• 88 grams water
• 13 grams iodized salt
• 1 gram kansui

Equipment:

• pasta maker
• weighing scale
• mixing bowl
• tray
• plastic spatula
• cauldron for boiling

Procedure:

1. Dissolved the kansui and fine salt separately in equal amounts of water.
2. Place flour in the mixing bowl. Add dissolved kansui and fine salt and mix thoroughly.
3. If mixture is dry, add some water. Knead by hand to thoroughly blend the ingredients and form a dough.
4. Divide dough into patties. Pass each patty through the pasta maker using roller setting #1 and on to other settings until the dough is fine and thin.
5. Change roller settings to #4 then to #6 until dough is of the correct thickness.
6. Pass dough through the narrow cutter of the pasta maker to form long noodles.
7. Using clothes hangers,hang noodles to dry. Sun or air-dry for a few hours until noodles are firm.

Note: If noodles will be used immediately, there is no need to dry. This is what you call fresh pasta. It takes very short time to cook, about 3-5 minutes.

FETTUCINI and FREE-FORM PASTA

Although pasta comes in different shapes and sizes, its method of preparation does not change. This section describes how bow-shaped and twisted pastas (pilipit) are made.

Ingredients:

• 250 grams all-purpose flour
• 88 grams water
• 10 grams iodized salt
• 1 gram kansui

Equipment:

• pasta maker
• weighing scale
• mixing bowl
• tray
• plastic spatula
• strainer
• pencil, ballpen or chopstick
• knife
• cauldron for boiling

Procedure:

1. Dissolve kansui and fine salt separately in equal amounts of water.
2. Place flour in the mixing bowl. Add kansui, mix slightly and add dissolved fine salt.
3. Knead the flour mixture by hand until texture is fine and smooth.
4. Pass dough through the roller of the pasta maker set at #1. Add the roller setting to #4 and #6 until dough is fine and thin.
5. To make fettucini, pass the dough through the wide cutter of the pasta maker.
6. You may also make different shapes of pasta. Cut the pasta into small strips and then twist to produce bows or ribbons.
7. Wind pasta strips on a pencil or chopstick to create twisted pasta (pilipit).
8. Cook fettucini and free- form pasta in boiling water until pasta is firm. Do not overcook so they will not get mushy.
9. If pasta will be stored for a longer periods, hang and sun-dry until it becomes hard. Wrap in plastic bags.

source: tlrc.gov.ph, photo from stomp.com.sg, alibaba.com, myspace.com, florentynaspasta.com

• Part-1: How to Make Noodles and Pasta
  
• Part-2: Making Molo & Wanton Wrappers, Canton Noodles
• Part-3: Making Ramen, Spaghetti, Fetuccini, Free-form pasta

For training and seminars:

Technology and Livelihood Resources
TLRC Building #103 J. Abad Santos cor. Lopez Jaena Sts.,
Little Baguio, San Juan, Metro Manila
Tel. No.: (02) 727-6205
Web: www.tlrc.gov.ph

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