Quote:
You know I've thought of doing that now and then over the years. Do it and let me know how hard it is.
So far, I haven't gotten the dough just right, so I've never been able to stretch them repeatedly.
From what I've seen and read more recently, two things may account for this. First, I just may not be kneading them properly or enough (i.e. gluten not sufficiently developed). Second, one of the ingredients that's supposed to make a difference is the
kansui - an alkaline water. Some of the recipes I've seen call for sodium carbonate ("washing soda") and, since I made a batch of this (via the baked-baking-soda technique) when experimenting with bagels, I now DO have this component to make another attempt at the ramen.
P.S.: It is probably considerably easier to cut the ramen with a pasta machine, as described in David Chang's
Momofuku book, but I want to be able to do
THIS.