1
Dissolve the and completely in the . Stir until fully clear, which can take a while. You can make the solution days ahead and keep it in an airtight container.
Get ready
min
Dissolve the and completely in the . Stir until fully clear, which can take a while. You can make the solution days ahead and keep it in an airtight container.
In a stand mixer with a paddle, add the bread flour 99 g , add the vital wheat gluten 1 g and egg white powder 1 g . Mix on stir for 30 seconds to aerate.
With the mixer still on stir, slowly pour in two-thirds of the water solution in a steady stream and mix for 3 minutes. Then add the rest and mix about 1 more minute, until small clumps form.
Turn off the mixer, put the dough in a sealable bag and rest it at room temperature for 1 hour. Don't skip this rest.
Knead by passing the dough through an electric pasta machine: sheet it on the widest setting, then the second, then the third. Fold it and sheet it on the second-widest setting, fold again and sheet on the widest. Repeat until the sheet is smooth and not ragged.
Put the dough back in the bag and rest at room temperature for another 30 minutes. Then roll it to the thickness you want, dusting with potato or cornstarch to prevent sticking.
Cut into noodles about 1.5 mm by 1.5 mm, the standard size for this style. Bundle into 130 g portions in sealable bags and refrigerate for at least one day before cooking.