The Art of Noodle Making Part 2

xXxbattousaixXx Says:

Dec 12, 2007 - galing ba? hihi

eunicep79 Says:

Dec 21, 2007 - She got skills.

DominickBlack Says:

Dec 23, 2007 - consisting of pastry flour, all-purpose flour, baking soda and water. Pastry flour has 10-11.5% protein whereas all-purpose flour has 11-13% protein. A mixture of these two flours is lower in protein (gluten) than all-purpose flour and will make a dough that is easier to stretch. In addition, the baking soda (sodium bicarbonate, NaHCO3) increases the alkalinity of the dough. The alkalinity weakens the flour proteins, improves moisture retention by hydrating the starches noodles.

DominickBlack Says:

Dec 23, 2007 - flexible dough that can be stretched easil (approximately 1 cup of water for every 2 cups of flour). Cover the dough with plastic and allow it to rest at room temperature for at least 60 minutes to relax the gluten.This process creates a structure of soft dough fibers surrounded by dry flour that is necessary for being able to pull the noodles.

dvcastillo Says:

Jan 10, 2008 - wow Dominick. you surely know a lot about noodle making huh.

an1im1e Says:

Apr 16, 2008 - amazing !!!!

alitariq360 Says:

May 25, 2008 - dominick must be chinese den lolzz

bhier20 Says:

Sep 9, 2008 - galing!... galing!... ang galing.... galing...... ang galing.... galing.. hahahaha

emilandersson91 Says:

Jan 23, 2009 - Dominick is the god of making noodles. but i'm sure none asked about your amazing tips and tricks at Mr. dvcastillo's movie. Good movie son! =D

trishaMIGUEL Says:

Jan 29, 2009 - meron d2 sa pilipinas nyan igan... try megamall 4th flr building A

kelfy Says:

Nov 17, 2009 - everyone can make noodle at home but this lady got skills to make fine and thin noodle. amazing.

bshm Says:

Feb 18, 2010 - What kind of flour works best?

aaronstone511 Says:

May 31, 2010 - wow

TheCardHurler Says:

Aug 14, 2010 - google.

Bryskie7 Says:

Aug 20, 2010 - haha nakainan ko na yun :))

DHforTITS Says:

Nov 2, 2010 - there is no fucking art involved with stretching, and folding shit over like 7 times

speedracer234 Says:

Nov 11, 2010 - Now thats how you do it!

ahsuknat Says:

Feb 15, 2011 - if a fat woman can do...so do I...now I just need some one to teach me

WCiossek Says:

Jul 27, 2011 - The amount of gluten in this dough is very high. The wheat starch would be washed out first. Otherwise, the noodles become fluid. or hard like gum. I was in Shanghai and they first said that should have many exercises. But it does not work.. When I washed the half part of the starch out, then the noodle became tasty and had the same consistence. like the origin.