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Today I propose you a recipe for preparing Whole Wheat Ramen Noodles. These have an almost high degree of average humidity, obviously considering the humidity standards of Ramen Noodles. Processing could be slightly more laborious as wholemeal flour tends to absorb water differently. But if you are a true ramen lover I’m sure this won’t stop you!
Characteristics of Whole Wheat Ramen Noodles
Whole Wheat Ramen Noodles are drier and as mentioned above more laborious, you will need to work them longer to compact the dough. The cooking does not vary but they will be firmer and more robust and the wheat flavor will be more pronounced. I prepared them to combine with a Yasai Ramen or a Vegetarian Ramen with seasonal vegetables. The vegetable broth is delicate and I wanted to opt for a little more robust spaghetti. As usual, I prepared them a few days before and then left to mature. For Whole Wheat Ramen Noodles I would say it is almost essential because it will help the distribution and absorption of moisture.
Whole Wheat Ramen Noodles 38% Humidity
- Pasta Machine
- Die for Tagliolini
- 346 g Garofalo Flour W260 or king arthur bread flour
- 50 g Whole-Wheat Flour
- 4 g Vital Wheat Gluten
- 152 g Water filtered or bottled
- 2 g Kansui
- 4 g Potassium Carbonate
- 4 g Camargue Salt
- Dissolve the Kansui powder in the water, once the potassium and finally the salt have dissolved.
- In a bowl put the flour and wheat gluten, mix them to distribute with chopsticks. (you can also use planetary mixer with the leaf)
- Start by adding a little kansui blend at a time. Stir for about 3 minutes in order to moisten as much flour as possible, in order to obtain a kind of moist sand and then add the rest of the kansui while continuing to stir for another minute.
- Put the dough in an airtight food bag and let it rest for 1 hour outside the fridge.
- Crush the dough with a rolling pin to obtain a rectangular block of dough and divide it into three parts.
- Take one part and mash it a little more with the rolling pin to make the pasta machine easier. Pass it 2 or 3 times in measure 0 until you get a compact and regular strip of pasta.
- Lavorala con la misura 1 e poi con la 2. Piegala su se stessa e passa nella misura 0 e poi 1 per ottenere una bella striscia regolare. Ripeti per tutti gli altri pezze di pasta.
- Return the dough to the bag and let it rest for 30 minutes.
- Combine the three strips of dough to obtain a single strip and pass it in measure 1 and then in measure 2 a couple of times.
- Now pass it to measure 3 and then to 4 a couple of times, finally pass it once to measure 5.
- PS.: If you don't feel confident you can work the strips separately, I adopt this one method to then fold the dough and cut the strips all the same size.
- Trim the short sides so that they are straight and regular, sprinkle one side of the pastry with starch.
- Measure 40 cm and fold the dough onto it so that the short sides always coincide. By doing this you can cut strips all the same except for the last one which may differ in length at your discretion, cut any excess. I got 5 strips of pasta.
- Cut each strip using the cutter for the tagliolini.
- Sprinkle some starch and weigh each skein of dough and adjust them so that they are all about the same weight.
- Store them individually in food bags or in an airtight container, making sure they are separated with a sheet of kitchen paper.
- Seasonal for at least 1 day. I made it through 4.
- Cook in plenty of unsalted water for 1 ½ minutes.
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