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Crazy, I have been experimenting with this very thing since I read about creating alkaline noodles. The texture is not exactly optimal (more chewy/stretchy), at
by jcomis 12y ago
Crazy, I have been experimenting with this very thing since I read about creating alkaline noodles. The texture is not exactly optimal (more chewy/stretchy), at least compared to traditional. Also tried adding small amounts of baked soda to typical home made pasta dough base, with less success (tastes different).
Also inspired me to add semolina flour to my ramen noodles rather than AP which I love.
- tptacek 12y agoAmerican alkalized noodles are also a hobbyhorse of Dave Arnold's; another reason to listen to his (amazing) Cooking Issues podcast, which is amazing and people should listen to it, because it's amazing.
- attackcrow 12y agoCan you recommend some episodes to start with?
- tptacek 12y agoYou can pick them at random; it's a call-in show. The ones with Harold McGee are particularly good.
- heydenberk 12y agoNot the parent, but I'd recommend listening to whatever recent episode, in a less intentional, more ambient way. It uses a talk show format, and while it's full of fascinating information, it's very casual and unstructured.