First time making pasta with a hand crank pasta maker. Looked

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Anonymous
2016-01-27 05:07:07 Post No. 7312699
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Anonymous 2016-01-27 05:07:07 Post No. 7312699 [Report]

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.

100% semolina
50%
76%
?

Picture unrelated it was the only noodle picture on my phone.

Anonymous 2016-01-27 06:07:36 Post No.7312858
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Anonymous 2016-01-27 06:07:36 Post No.7312858 [Report]

Do you live in Edgewater op?

Anonymous 2016-01-27 06:16:24 Post No.7312881
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Anonymous 2016-01-27 06:16:24 Post No.7312881 [Report]

>>7312699
wanted to do this for quite some time - but I do not (yet) own a pasta press. can't help you out with the ratio - why not just try it out? looking forward to results.

Anonymous 2016-01-27 06:27:06 Post No.7312900
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Anonymous 2016-01-27 06:27:06 Post No.7312900 [Report]

>>7312858
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.

>>7312881
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.

Anonymous 2016-01-27 06:27:17 Post No.7312901
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Anonymous 2016-01-27 06:27:17 Post No.7312901 [Report]

>>7312699

Why not do a couple small batches to see what you like best?

Anonymous 2016-01-27 06:48:12 Post No.7312933
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Anonymous 2016-01-27 06:48:12 Post No.7312933 [Report]

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>>7312699
i love my pasta maker

im pretty new so i dont got tips for ya

heres the momofuku ramen recipe
http://luckypeach.com/recipes/momofuku-ramen-2-0/
its the second recipe on that page

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I'm aware that Imgur.com will stop allowing adult images since 15th of May. I'm taking actions to backup as much data as possible.
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