Lesson 1Measuring and scaling recipes for consistency: weights vs. volumes, scaling formulas, yield calculationDiscover how to measure noodle recipes accurately, convert between weights and volumes, scale for any batch size, and calculate dough yield so every batch gives consistent texture, cooking 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 2Sensory goals and texture vocabulary: defining chew, snap, silkiness, and toothBuild a precise vocabulary for noodle texture so you can design, assess, and share target qualities like chew, snap, silkiness, and tooth, and match cooking tests with guest expectations.
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 replacers: functions of whole eggs, yolks, and alternatives for non-egg doughsExplore how whole eggs, yolks, and whites influence colour, richness, structure, and bite in noodle doughs, and learn practical ways and products for making reliable egg-free and vegan noodle recipes.
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 4Hydration theory: calculating baker's percentages, hydration effects on handling and textureLearn baker’s percentage for noodle recipes, how to calculate hydration, and how water levels affect mixing, rolling, cutting, and final texture, from firm ramen sheets to soft hand-pulled strands.
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 development and manipulation: folding, kneading, autolyse, resting to control chew and extensibilityStudy how gluten forms and how kneading, folding, autolyse, and resting shape chew, elasticity, and extensibility. Learn to fix weak or too tough doughs for different noodle styles.
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 6Allergen management and labelling considerations for menu itemsUnderstand key allergens in noodle production, cross-contact risks, and safe workflow design. Learn labelling rules, menu notes, and communication practices that protect guests with allergies 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, alkaline agents and additives: impact of salt, oil, kansui/lye water, kansui substitutes, and sugarExamine how salt, fats, alkaline agents, and sugar influence dough strength, colour, flavour, and cooking quality. Learn to use kansui, lye water, and substitutes safely for authentic alkaline 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 types and protein content: AP, bread, 00, semolina, and high-gluten floursCompare wheat flour types used for noodles, focusing on protein content, ash, and grind. Learn how AP, bread, 00, semolina, and high-gluten flours affect 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 storage basics for fresh doughs and egg-containing productsCover essential food safety for fresh and egg-rich noodle doughs, including time and temperature control, safe holding, cooling, and storage methods that preserve quality and prevent contamination.
Time and temperature danger zonesSafe handling of raw egg doughsCooling and storing fresh noodlesLabeling, dating, and rotation systemsRecognizing spoilage and quality loss
