After tackling udon I realized I needed to gain some efficiency in the production. I reached out to our friends at Arcobaleno to see if there was a thick noodle cutter for our sheeter. It turns out they had exactly what I was looking for, a 4mm cutter. I made a larger batch of dough and put the sheeter and cutter to work. It took a bit of practice to get the noodles right. I learned I needed to dust a bit of extra flour on the dough before running it through the cutter. Once I made that adjustment I was able to roll and cut handfuls of chewy udon. Amaya is my happy noodle junkie, encouraging the creation of v3 of American Noodles to keep her well-supplied.
Years Past
January 8, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
