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Friday, 10 November 2017

Springy Hand-torn Pasta 弹牙面疙瘩




All of a sudden, I had that crave for chewy pasta. That past few days of bad chesty cough might have triggered that crazy crave 😬

I learned the recipe and trick to produce springy 弹牙 hand-torn pasta from a Taiwanese video. The result was astounding 😂
Simply loves its irregular shape, and uneven thickness - every piece of pasta is unique - truly different from the machine rolled and cut pasta. 

With only 3 ingredients, it seems that homemade pasta is not that troublesome to prepare. And best of all, it needs a much shorter cooking time than dried pasta. By keeping a packet of all purpose flour in the kitchen cabinets, I can have healthy pasta within reach 🌷 To be frank, I enjoyed pulling and tearing the pasta from the dough very much 😀

Ingredients

60g all purpose flour
1g salt *
36g water #

* salt is about 2% of the flour weight
# water is about 60% of the flour weight

Directions

1. Add salt to all purpose flour.

Keep a small bowl of extra flour for dusting and adjustments.

2. Mix the flour with salt.

 Start to add water gradually.

Rub the flour and water to resemble bread crumbs..


Finally, combine into a lump.

3. Knead the dough into a smooth dough. 
My method is very simple, just roll and stretch the dough into a long rope,

fold the two ends in,

roll and stretch again.  Repeat this step till a smooth dough is reached.




4. Roll the dough to about 2 cm in diameter, and submerge it in room temperature water for about 30 to 40 minutes.



Soup Base

Prepare your desired soup base and




bring to a light boil.

Stretch the dough till it snaps naturally.

Drop the piece of dough into the lightly boiling soup base.

Cook till the pasta is done, about 3 to 4 minutes.






Or, in Tomato Vegetable Soup








Recipe adapted from
正確做彈牙麵疙瘩 阿基師偷呷步 1





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