Tapioca starch

Tapioca starch, made from the root of the cassava plant, is a versatile ingredient often used in gluten-free baking and cooking. But did you know it can also work wonders in ramen noodle making? While it’s not a traditional ingredient in ramen, adding tapioca starch to your noodle dough can elevate the texture to a whole new level. Here’s how:

• Boosts chewiness: If you love that firm, chewy texture in ramen noodles, tapioca starch is your secret weapon. It enhances the noodles' elasticity, giving them that satisfying bounce we all crave.
• Creates a smooth finish: Tapioca starch helps produce noodles with a smooth, silky surface, making them perfect for slurping without sticking together.
• Gluten-free option: Though typically used in combination with other flours, tapioca starch is a great addition for those experimenting with gluten-free ramen noodles, offering a way to maintain structure and chew.

While tapioca starch is most commonly used in puddings or thickening sauces, it has a surprising role in noodle-making. If you're looking to get creative with your ramen recipe, give tapioca starch a try and experience a delightful twist on the texture of your noodles!