I have never had fresh ramen noodles so I have no clue whether these taste authentic or not. I can however tell you that they are totally different to the dried ones I have cooked with. The process is quite long, but totally worth it in my opinion. You will however need a pasta roller to make these.
I left a comment on a restaurant review that was not very well received. In my comment I told the person that after reading their review I would not go eat at the restaurant. They were shocked as it is their favourite seafood restaurant in the city. I decided to re-read the post, and share parts of it here, to affirm my decision. The first negative comment was that the oysters they ordered as a pre-starter were too small. The starter got a good review, with an observation on what his palate did not like, that being the horseradish sauce with the shrimps. However, according to him, the starter was served too quickly, and before they could order wine. He ordered a South African wine, which he called an orange wine. The complaint here was that the waiter had not informed him of this.
Today’s inspirational recipe from Lavender and Lime ♥ Ramen Noodles ♥ #LavenderAndLime Click To Tweet
I have not heard of the term being used here for skin maceration of white wines. The second course was a carbonara style dish made with cream where the pepper was noted as being too overwhelming. A grenobloise sauce was served with his main dish of turbot which he stated was overpowering. The post ended with him commenting that the food was excellent and good value for money. He did however point out that the wait staff were not very knowledgeable about the wines. And that after being given the dessert menu it took a long time for their order to be taken. And just as long for it to be served. So, after my second reading of the review I am not adding this establishment to my list of places to eat. What I am curious about is would you eat there given the observations I have shared?
Click on the links for conversions and notes.
- Pasta Roller
- 198 g bread flour, plus extra for dusting
- 100 mls water
- 1 g kansui
- 1 g fine salt
- corn flour for dusting
- Place the flour, water, kansui and salt into a stand mixer bowl
- Using a dough hook, bring together to form a dough
- Shape into a ball on a lightly dusted surface then cover with a damp cloth and leave to rest for 15 minutes
- Use a rolling pin to press the dough until flat enough to fit through a pasta roller on the widest setting
- Roll the dough through the pasta roller at the widest setting until it comes together to form a smooth, solid sheet, folding in thirds and turning between each pass
- Then pass through the next two settings, one pass per setting
- Fold in half lengthwise and pass through the widest setting once
- Fold in half lengthwise, cover with a dry towel and leave to rest for 30 minutes
- Unfold the dough on a lightly dusted surface then pass through the roller once on the widest setting
- Reduce the settings one step at a time, for 3 more passes
- Use an angel hair pasta cutter and cut the dough
- Dust the noodles with corn flour to separate the strands then cover and set aside to rest for 24 hours *
- Bring a large pot of water to the boil, add salt then add the noodles
- Cook for 90 seconds, drain and rinse under cold water
- Add to your broth to make ramen
Dave and I leave for the Netherlands tomorrow. I will not be replying to comments or reading blog posts until the 18th of October. You can follow our trip by taking a look at our holiday blog.
View the previous posts on October 3:
- 2022: Salted Caramel Pots De Creme
- 2021: The Tearoom
- 2018: September 2018 Showcasing In My Kitchen
- 2016: Black Garlic Aïoli
- 2014: Host A Cuppa For CANSA 2014
- 2012: Writing For The Web
- 2011: Nonna Mia’s