Lesson 1Measuring and scaling recipes for consistency: weights vs. volumes, scaling formulas, yield calculationLearn to measure noodle mixes right, change from weights to cup measures, adjust recipes for any amount, and figure out dough output so each mix gives the same feel, cook time, and serving cost.
Picking good scales and toolsChanging weights to volumes safelyAdjusting mixes for batch sizesFiguring dough output and cooked weightFixing water amount when adjustingLesson 2Sensory goals and texture vocabulary: defining chew, snap, silkiness, and toothBuild clear words for noodle feel so you can plan, check, and share wanted qualities like chew, snap, smooth silk, and bite, matching cook tests to what people expect.
Defining chew, bite, and tooth in noodlesSeeing snap, bounce, and stretchDescribing smooth, slippery, and shineSetting feel goals for noodle typesDoing planned tasting and markingLesson 3Eggs and egg replacers: functions of whole eggs, yolks, and alternatives for non-egg doughsLook into how full eggs, yolks, and whites change color, richness, build, and bite in noodle mixes, and find good ways and items for making strong no-egg and plant-based noodle recipes.
Roles of full eggs in noodle buildUsing yolk-rich mixes for richness and colorHandling egg whites for strength and dry feelPlant egg swaps for noodle mixesWater changes when cutting or lessening eggsLesson 4Hydration theory: calculating baker's percentages, hydration effects on handling and textureLearn baker’s way for noodle recipes, how to figure water amount, and how water levels change mixing, rolling, cutting, and end feel, from hard ramen sheets to soft pulled strands.
Figuring baker’s parts for noodlesLinking water to mix hardnessWater ranges for main noodle typesChanging water for weather and flour kindFixing mix too dry or too stickyLesson 5Gluten development and manipulation: folding, kneading, autolyse, resting to control chew and extensibilityStudy how gluten grows and how kneading, folding, autolyse, and resting shape chew, stretch, and pull. Learn to fix weak or too hard mixes for various noodle kinds.
How gluten webs form in wheat mixesKneading strength and feel effectsUsing folding to line and build mixAutolyse and rest to loosen tight mixesFixing mix too hard or too softLesson 6Allergen management and labeling considerations for menu itemsKnow main allergens in noodle making, risks of mixing touches, and safe work flows. Learn label rules, menu notes, and talk ways that keep allergy people safe and build trust.
Main allergens in usual noodle itemsStopping mix-touch in shared cooking spotsCleaning and tool split for allergensWriting clear allergy notes on menusNoting recipes and item changesLesson 7Salt, fat, alkaline agents and additives: impact of salt, oil, kansui/lye water, kansui substitutes, and sugarLook at how salt, fats, alkaline items, and sugar change mix strength, color, taste, and cook quality. Learn to use kansui, lye water, and swaps safely for true alkaline noodles.
Salt amounts and gluten effectUsing oils and fats for soft and shineWorking safe with kansui and lye waterKansui swaps and taste changesSugar and sweet things in noodle mixesLesson 8Wheat flour types and protein content: AP, bread, 00, semolina, and high-gluten floursCompare wheat flour kinds for noodles, key on protein, ash, and grind. Learn how all-purpose, bread, 00, semolina, and high-gluten flours change mix handling, color, and bite.
Protein levels and gluten chanceUsing all-purpose flour for many usesBread and high-gluten for chew00 flour for fine, smooth noodle feelsSemolina and mixes for special noodlesLesson 9Food safety and storage basics for fresh doughs and egg-containing productsCover key food safety for fresh and egg-full noodle mixes, with time and heat control, safe keep, cool, and store ways that keep quality and stop bad things.
Time and heat danger areasSafe handling of raw egg mixesCooling and storing fresh noodlesLabeling, dating, and turn systemsSeeing spoilage and quality drop
