We picked up a noodle maker recently - it mixes dough than extrudes noodles kinda like this I figure I could prepare a large batch - and store it somehow.
I want to make my own egg noodles for a casserole dish. Do I have to adjust the cooking time? I have been told homemade noodles cook faster, does this mean I sh
Whenever I make basic noodles & vegetable dishes I would cook the noodles in a pot of water, while at the same time stir frying vegetables in a wok. Then
I'm unable to get rice noodles right now but I've never used egg noodles before. What is the difference in how I should cook it?
If instant noodles have been prepared by flash frying noodles, why are they not oily? Why don't you get any oil on your hands when you hold a "cake" of dry nood
I've made fresh egg-based pasta quite a few times already. Usually used Marcella Hazan's recipe. Now I've wanted to make orecchiette, which is made without egg
How can I make the dough for Chinese ramen noodles stretchy? It keeps breaking when I pull just a little bit. I used wheat flour, water, and baking soda. What
I use rice noodles for woks. I simmer them in hot water, then drain them in cold water and leave them in a bowl. Then I start frying the meat and vegetables in
I sometimes buy rice noodles from an Asian grocery, especially since certain sizes (like sheets) are hard to find in dried form, and the finished texture is dif
Today I cooked big rice noodles with chicken in oyster sauce, Thai style. It was very delicious. I had not fresh, but dried noodles (photo not mine). In or
I do make alkaline noodles by myself in our restaurant. David Chang suggests to mellow-stop the alcalic reaction to add citric acid. I dont have a good experien
and sorry for the basic question but I'm a... basic cook. I'm trying to replicate a simple meal I buy at the local shop which is fine when eating hot, but when
More like meta-cooking question, but I believe it fits here better than on travel stack. All around the world, one of the symbols of Thailand is Pad Thai. And
I'm American-born Chinese and my parents never salt the water in which they boil noodles and there's never been an issue - at least with my palate - with season
I have boxed chicken broth I want to quickly make in the microwave and I want to add either tiny stars pasta, or "small soup shells" pasta. Both pastas are tiny
Most packages of ready noodles contain the information not to reheat them, for example: https://groceries.asda.com/product/noodles/asda-straight-to-wok-noodles/
Recipe : Three cups AP flour, three or four eggs depending on their size. This recipe used to work for my little hand crank pasta machine, but lately wont. The
I want to do these but on camp and my resources are limited to a pot, eggs and 2-minute noodles. Is there any way to do at least one of the above? (Preferably t
I have been having this problem with my macaroni and I'm hoping that I'll finally be able to find an answer here! I make my noodles in a pot on the stove. B
What is the difference between kansui powder and lye water? Can they substitute for each other?