Lesson 1Measuring and scaling recipes for consistency: weights vs. volumes, scaling formulas, yield calculationDiscover how to measure noodle recipes precisely, switch between weights and volumes, adjust for any batch size, and work out dough yield to ensure every batch has the same 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 clear way of talking about noodle texture so you can plan, check, and share desired qualities like chew, snap, silkiness, and tooth, matching cooking trials to what customers expect.
Defining chew, bite, and tooth in noodlesRecognising 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 doughsLook into how whole eggs, yolks, and whites change colour, richness, structure, and bite in noodle doughs, and pick up useful 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 colourManaging 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 percentages for noodle recipes, how to calculate hydration, 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 extensibilityStudy how gluten forms and how kneading, folding, autolyse, and resting shape chew, elasticity, and stretchiness. Learn to sort out weak or too 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 main allergens in noodle making, risks of cross-contact, and safe workflow planning. Learn labelling rules, menu notes, and ways to communicate 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, 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 quality. Learn to use kansui, lye water, and alternatives safely for real alkaline noodles.
Salt levels and their effect on glutenUsing oils and fats for tenderness and sheenWorking safely with kansui and lye waterKansui substitutes and flavour differencesSugar and sweeteners in noodle doughsLesson 8Wheat flour types and protein content: AP, bread, 00, semolina, and high-gluten floursCompare wheat flour types for noodles, focusing on protein, ash, and grind. Learn how all-purpose, bread, 00, semolina, and high-gluten flours impact 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 key food safety for fresh and egg-rich noodle doughs, including time and temperature rules, safe keeping, cooling, and storage ways that keep quality and stop contamination.
Time and temperature danger zonesSafe handling of raw egg doughsCooling and storing fresh noodlesLabelling, dating, and rotation systemsRecognising spoilage and quality loss
