Pulled & Pressed Noodle Texture

The Art of Noodle Making Technology achieving "Tender and Chewy" Texture

1. The hand-pulled ; achieving Tenderness

Method of making noodles involves stretching and pulling the dough repeatedly by hands to create thin, long, elastic noodle strips. This method requires skill and practice to achieve the desired soft elasticity and the resulting noodles are typically known for their tenderness and delicate texture.

2. The rolling pin-prossed ; achieving Chewiness

Method of making noodles involves flattening and pressing the dough with a wooden rolling pin. This method creates noodles with a chewier texture, as the dough is compressed and more gluten is developed. The art of rolling pin-presssed noodles wherein dough is kneaded with a rolling pin and cut by a knife to make noodles tender and chewy.

3. A dough aging with abundant mixture of pure water

All of the 'Hand pull & Pin pressed' Noodle Making techniques can be possibly achieved only through perfect, repeated Dough Aging process. The hydration level and equilibrium balance of 'water and flour' within Dough is altogether the key base of the optimal 'Tenderness and Chewiness' of noodle texture. In general, the more water and the better!

This sounds very simple, but the real incarnation with consistency in many different noodles making relies on not just technical knowhow but also the Artisan spirit.

Carbonara Cream Udon

The combination of tender and chewy noodles with carbonara cream

1. Volume : 360g

2. Shelf Life : 12month

3. Storage Method : Cold Storage (below-18℃)

4. Packing  : 18ea / CTN

5. Cooking Method : 1) Put the lid on lightly and cook in the microwave. (1,000w 5minutes, 700w 6minutes)

                                  2) Mix the noodle and sauce well to complete the dish.

                                      * If is not defrosted, cook for more 30 seconds.