Lesson 1Measuring and Adjusting Recipes for Steady Make: Weights Against Volumes, Adjusting Recipes, Yield CountingLearn how to measure noodle mixes right, change weights to volumes, adjust recipes for any size batch, and count dough yield so every batch give same feel, cook time, and portion cost.
Choosing accurate scales and measuring toolsConverting between weights and volumes safelyScaling formulas for different batch sizesCalculating dough yield and cooked noodle weightAdjusting hydration when scaling recipesLesson 2Feel Goals and Texture Words: Saying Chew, Snap, Smoothness, and BiteBuild good words for noodle feel so you can plan, check, and talk about target qualities like chew, snap, smoothness, and bite, and match cook tests with what people expect.
Defining chew, bite, and tooth in noodlesRecognizing snap, spring, and elasticityDescribing silkiness, slipperiness, and glossSetting texture targets for each noodle styleConducting structured tasting and scoringLesson 3Eggs and Egg Switches: Jobs of Whole Eggs, Yolks, and Choices for No-Egg DoughsLook into how whole eggs, yolks, and whites change colour, richness, build, and bite in noodle doughs, and learn good ways and things for making sure egg-free and vegan noodle mixes.
Functions of whole eggs in noodle structureUsing yolk-heavy doughs for richness and colorManaging egg whites for strength and drynessPlant-based egg replacers for noodle doughsHydration tweaks when removing or reducing eggsLesson 4Water Mix Theory: Counting Baker Percentages, Water Effects on Handling and FeelLearn baker percentage for noodle mixes, how to count water mix, and how water levels change mixing, rolling, cutting, and last feel, from hard ramen sheets to soft hand-pulled strings.
Calculating baker’s percentages for noodlesRelating hydration to dough stiffnessHydration ranges for key noodle stylesAdjusting water for climate and flour typeFixing dough that is too dry or too stickyLesson 5Gluten Build and Change: Folding, Kneading, Water Rest, Resting to Control Chew and StretchStudy how gluten forms and how kneading, folding, water rest, and resting shape chew, bounce, and stretch. Learn to fix weak or too hard doughs for different noodle kinds.
How gluten networks form in wheat doughsKneading intensity and its textural effectsUsing folding to align and strengthen doughAutolyse and resting to relax tight doughsFixing dough that is too tough or too weakLesson 6Allergy Handling and Label Thinking for Menu ItemsUnderstand main allergies in noodle making, touch risks, and safe work flow design. Learn label rules, menu notes, and talk ways that keep guests with allergies safe and build trust.
Major allergens in common noodle ingredientsPreventing cross-contact in shared kitchensCleaning and tool segregation for allergensWriting clear allergen notes on menusDocumenting recipes and ingredient changesLesson 7Salt, Fat, Base Agents and Add-Ins: Effect of Salt, Oil, Kansui/Base Water, Kansui Switches, and SugarLook at how salt, fats, base agents, and sugar change dough strength, colour, taste, and cook quality. Learn to use kansui, base water, and switches safe for true base noodles.
Salt levels and their effect on glutenUsing oils and fats for tenderness and sheenWorking safely with kansui and lye waterKansui substitutes and flavor differencesSugar and sweeteners in noodle doughsLesson 8Wheat Flour Kinds and Protein Amount: All-Purpose, Bread, 00, Semolina, and High-Gluten FloursCompare wheat flour kinds for noodles, focus on protein amount, ash, and grind. Learn how all-purpose, bread, 00, semolina, and high-gluten flours change dough handling, colour, and bite.
Protein levels and gluten potentialUsing all-purpose flour for versatilityBread and high-gluten flours for chew00 flour for fine, silky noodle texturesSemolina and blends for specialty noodlesLesson 9Food Safety and Store Basics for Fresh Doughs and Egg-Having ProductsCover main food safety for fresh and egg-full noodle doughs, include time and heat control, safe keep, cool, and store ways that keep quality and stop dirt.
Time and temperature danger zonesSafe handling of raw egg doughsCooling and storing fresh noodlesLabeling, dating, and rotation systemsRecognizing spoilage and quality loss
