First time making pasta with a hand crank pasta maker. Looked at several recipes and am wondering what semolina to regular flour ratio I should do.
Picture unrelated it was the only noodle picture on my phone.
No I live in the California Bay Area. Are you wondering because of the ramen?
That's a spicy miso broth special pork from Santouka Ramen, it's a chain from Japan. I like the more al dente noodles they have. It's not traditional I suppose but I like it for some reason.
I was thinking that doing a 100% semolina batch might be easier to work with as a beginner because the substantial amount of gluten...but maybe that will make the texture weird.
i love my pasta maker
im pretty new so i dont got tips for ya
heres the momofuku ramen recipe
its the second recipe on that page