Spelt Ramen Noodles
Ingredients
60g Matthews White Spelt Flour
138g Matthews Strong White Flour
2g salt
2g bicarbonate of soda
86g water
Baker: Sophie Carey
Makes: 2 portions
Prep time: 10 minutes
Bake time: N/A
Flours used: Matthews Strong White Flour, Matthews White Spelt Flour, Matthews Stoneground Heritage Fifield Light T80
Method:
- Mix the dry ingredients together to combine
- Add the water and mix until a very dry and shaggy dough forms
- Knead the dough for 5 minutes or until smooth(ish)
- Cover and rest for 10 minutes
- Flatten and pass through a pasta roller several times, achieving a thickness of 3mm or so each time. Fold and repeat
- Once gluten has developed sufficiently, fold and rest again
- Roll one final time and then pass through a spaghetti cutter on your pasta roller or use a sharp knife to hand cut to noodles
- Dust with cornflour and store/use - if not using immediately, pop into a food bag or tub and keep in the fridge for 1 week or the freezer for 2 months (ideally defrost before using if freezing)
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