Noodles

Mike Satinover's Tokyo Style Noodle

Ingredients

• 99 g King Arthur bread flour
• 1 g vital wheat gluten
• 38 g water
• 1 g salt
• 1.2 g Baked Baking Soda

Equipment

• Pasta roller

Method

1. Add baked baking soda and salt to the water, dissolve completely. Go slowly, stir constantly until clear. This will take a while, but eventually, the contents will dissolve.
2. In a large bowl add your flour, and wheat gluten. Mix with a fork or cooking chopsticks to aerate the mix.
3. While stirring, add two-thirds of your water mixture slowly, in an even stream. Let the mixer stir the flour and water mixture for 3 minutes. If mixing by hand, pour very slowly and mix with a fork. What we're aiming for is even, low hydration of all of the flour, resulting in a wet-sand look.
4. Move the mixture to a sealable bag. Close, and let this rest for 1 hour at room temperature. Don’t skip this.
5. Knead it, by using the pasta machine to sheet the dough, going through the largest setting, then the 2nd, then the 3rd. Take the dough and fold it, sheeting under the 2nd widest setting, then fold it again and sheet it under the widest setting. Repeat this until the sheet is quite smooth and not ragged.
6. After kneading, put the dough back in the plastic bag, and rest at room temp for another 30 minutes.
7. Pull out your dough. Portion into workable sizes, and roll out to desired thickness, using potato or cornstarch as you go to prevent sticking.
8. Cut your noodles to your desired thickness. 1.5 mm by 1.5mm is standard for these.
9. Bundle the noodles into 130 g portions and place them in a sealable bag. Put the bag in the fridge and allow it to rest for at least a day.