Lesson 1Measuring and scaling recipes for consistency: weights vs. volumes, scaling formulas, yield calculationDiscover how to measure noodle recipes precisely, convert between weights and volumes, scale up or down for different batch sizes, and compute dough yield to ensure every batch has uniform 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 textures so you can create, assess, and describe desired qualities like chew, snap, silkiness, and tooth, and match cooking trials to customer 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 doughsInvestigate how whole eggs, yolks, and whites impact colour, richness, structure, and bite in noodle doughs, and pick up practical tips and products for making dependable 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 textureGrasp baker’s percentages for noodle recipes, how to calculate hydration levels, and how water amounts 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 extensibilityExamine how gluten develops and how kneading, folding, autolyse, and resting influence chew, elasticity, and stretchability. Learn to fix weak or overly tough doughs for various noodle types.
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 itemsGrasp key allergens in noodle making, risks of cross-contact, and safe workflow designs. Learn labelling guidelines, menu notes, and communication methods that safeguard customers with allergies and foster 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 sugarLook at how salt, fats, alkaline agents, and sugar affect dough strength, colour, flavour, and cooking performance. Learn to handle kansui, lye water, and alternatives safely for genuine 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 varieties for noodles, emphasising protein levels, ash content, and grind. Learn how AP, bread, 00, semolina, and high-gluten flours influence 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 vital food safety for fresh and egg-rich noodle doughs, including time and temperature management, safe holding, cooling, and storage practices that keep quality intact and avoid contamination.
Time and temperature danger zonesSafe handling of raw egg doughsCooling and storing fresh noodlesLabeling, dating, and rotation systemsRecognizing spoilage and quality loss
