7 Tips for Making Chewy and Durable Noodles
Noodles are one of the most beloved foods by many people. Their chewy texture, savory taste, and versatile presentation make them perfect for any time. If you’re a noodle lover and want to make your own at home—go for it! Besides for personal consumption, homemade noodles can also be a promising home business idea. To get the best results, follow these tips for making chewy noodles!
- Use High-Protein Wheat Flour
The key to chewy noodles lies in the type of flour used. Always use high-protein wheat flour, as it contains a higher level of gluten. Gluten gives the dough its elasticity, resulting in a chewy noodle texture.
A great recommendation is Kantil and Aster wheat flour from PT Manunggal Perkasa. These flour brands contain high gluten content (around 33–37%), making them ideal for producing high-quality noodles.
- Add Tapioca or Sago Flour
To achieve a smoother and chewier texture, mix a small amount of tapioca or sago flour into the wheat flour dough. Use around 10–20% of the total wheat flour. For example, for 500 grams of wheat flour, add 50–100 grams of tapioca or sago flour. This can act as a natural substitute for synthetic chewy agents such as alkaline salt, soda Q, or phosmix. It also helps reduce the raw flour smell in the noodles.
- Pay Attention to the Ratio of Water and Eggs
Eggs contribute strength and chewiness to the noodles, but remember, they are a liquid ingredient. If you use eggs, you’ll need to reduce the amount of water accordingly. Some recipes even skip water entirely when enough eggs are used. If you do use water, add it gradually to avoid overly soft dough. A good noodle dough should be slightly firm and stiff.
- Add Salt and Oil
Another tip is to add a pinch of salt and a little cooking oil. Salt not only enhances the flavor but also supports gluten development. Meanwhile, oil helps make the dough easier to knead and prevents it from sticking. This is optional but especially useful during the rolling process.
- Do Not Over-Knead the Dough
Knead the dough just until all ingredients are well combined and no longer sticky. You don’t need to knead it until it becomes fully elastic like bread or donut dough. Let the dough rest for at least 30 minutes in a covered container or wrapped in plastic. This allows the gluten to relax, making the dough more flexible when rolled.
- Roll the Dough Properly
Use a noodle rolling machine or rolling pin to gradually flatten the dough. Start with the thickest setting and slowly move to thinner settings. At the beginning, fold and roll the dough a few times. This helps build a strong gluten structure, resulting in flexible noodles that don’t break easily. Before cutting, dust the dough with tapioca flour to prevent sticking.
- Pay Attention to the Boiling Process
Boil the noodles in plenty of fully boiling water. Add a bit of oil to prevent the noodles from sticking to each other. Once the noodles float and appear cooked, immediately remove and drain them. Avoid overcooking, as it can make noodles too soft and prone to breaking. For an extra chewy texture, rinse the noodles with cold or ice water. This stops the cooking process and locks in the chewiness.
(ast/qlb)