I enjoy making noodles but I often have trouble developing the gluten. Anyone have thoughts on how to do this without spending an hour working/resting the dough?

  • FuglyDuck@lemmy.worldEnglish
    1·
    9 months ago

    Bread flour contains a lot of gluten. There’s also specialty flour for making pasta, usually “00” flour. Surprisingly, it has less gluten than bread flour.

    american flours are graded by their gluten content. Bread, being higher gluten than AP, which is higher than pastry or cake. Italian (eurpean?) flours are graded by fineness, and 00 is a finer powder than what you’d see in typical american flours. I would suggest using AP over Bread- the gluten will make it somewhat difficult to roll out since it’ll stretch out and spring back.

    Unless OP is talking about asian noddles, particularly hand pulled noodles…