Dough process Resting time 1. Rough dough 30 mins 2. 3 mins DFP 15 mins 3. 3 mins DFP 15 mins 4. 3 mins DFP 30 to 40 mins Then press and roll out to rectangular shape, cut and cook. (DFP- Dust, Fold and Press)
I made this when I was 13 . Man it took my whole day and didnt tured out well . But it’s so nice to watch now I am 17 . It’s bring back funny memories 😂
@@justwannabenameless1054 i used wheat flour too, it gets stretchy over time because of all the resting and kneading, ots like she release the gluten that gives the elasticity, i always come back to this recipe its honestly the best, i use a noodle machine to extrude the pasta u can use that if you have it, better than cutting it like she did.
Hey, weird question. By any chance did you play hrt, you talk and use the exact words my friend did on there, I post her due to some issues with the game and haven't seen her in at least 4 to 3 years.
Those are some perfect looking noodles. The dough at 4.50 has just the right texture. I can see this is a labour of love and lots of practice. Kudos to you
I don't know why people are making fun of you. Those are some really good noodles and I think you are letting it rest to just make it fluffy so that the noodles will be bouncy . Your hard work and experience can easily be seen in this recipie.
I must say this is such neat and perfect cut noodles...I wouldn't believe you made them by hand if I wasn't watching till the end....and very healthy too. I will try this. Thank you
@@vennelasiri1941 it's a procedure... Cuz I see many videos of pasta from scratch by professional pasta, makers of China etc. If you see them you'll probably sleep like really my eyes are tired by seeing that video And unfortunately I never completely watch any but this recipe is kinda convenient to make
@@kulsumsheikh814 I've been making my own noodles for the last two years. It really doesn't need that much kneading for pasta. If you want to knead for longer periods of time, be my guest, but the texture comes within the first knead itself. In fact, this person is probably risking breaking of the noodles because she's exposing the dough constantly to air rather than resting it and allowing the gluten to develop properly.
Lol you guys don't understand, if this person make it right away, the texture is not gonna be silky and it more chewy....this process kinda similar of making puff pastry, if you rushing it you will not getting a flaky layer that your looking for
Tip: after rolling out the dough, dust the rolled surface with cornflour or rice flour instead and then fold the layers. Using a flour of different composition works better in preventing the dough from sticking
Thank you! I've been searching for an eggless noodle recipe and found this. 😍 This is for patient people. Don't do this if you just wanna eat immediately. I think I lost maaaany pounds even before eating these carbs. The rolling part, ugh. Energy went 0 😂😂😂
Thank you for sharing! What a helpful tip with the ziplock bag. It keeps the dough flexible and workable, especially as I live in a very, very dry area. Happy cooking :-)
Since those people are lazy to cook, why are they still making fun of this video here? The chef made noodles in this way the night before the restaurant opened, didn't they? It will be faster if you just buy it from the market, but sometimes the noodles you bought from the market are not delicious than the handmade noodles. I miss Pan Mee (a Chinese noodles) made by my mother. I try to buy noodles in any market or store, but the taste is still different from the noodles handmade by my mother, so I'm here to learn how to make noodles
Woooweee it's awesome. Even though it's lengthy, it's just perfect. Better than buying readymades😃👍 idk y people r making fun of the dough resting. But the more it rests, the more it will be soft. The more it's soft, the more it's tasty for noodles😋 Well done😃👍thankyou
Emperor noodles? So pampered only an emperor can command. After watching this, I bursted into a shop and screamed for a pasta maker. Now I'm the proud owner of two pasta makers to insure against breakdown
Your technique taught me still new method of rolling pin and using plastic everything was pretty. Have loved to learn from you. Thank you dear kitchen artist. 🙏🏾
What's the reason dusting many times and keep rest in cover,if I cook after I make immediately,does the shapes of noodles will not get atty to each other form a ball while boiling
After cutting the noodles, you can use them straight away..if you follow the whole process, the noodles should not stick together while cooking. Thanks.
So i tried it. Somehow i never acheived the smoothness of dough shown in the video, but, over all it tasted decent enogh! would definitely make again (if i ever have so much time again in the future).
Hello and thank you for this recipe. Each time I make homemade eggless noodles, they break when I cook them. Is it then the type of flour or the resting time or something else the issue ? Could you give any advise ? Thanks.
When i tried to make them, the noodles ended up being rather slippery and wierd in texture after boilie. Could someone tell me what went wrong. Ps-i it wasn't the exact same reciw
@@hackdaccount532 Such a good mentality.That Indian guy has really made a mistake.I hope You haven't ever made any mistake in your life,if so then correct him.Why are blaming Indians.May Buddha bless you.
nattsurfaren It's probably to soften the dough to make it more pliable by allowing the gluten in the flour to relax. Working dough activates the gluten and gives the dough a springy and elastic texture. I make bread, and that's the experience with kneading flour.
Love this Dynasty noodle technique big thank you this technique has been migrated and it's american inspiring too thanks to Dynasty's of early Japan UDON Noodles dynasty..
The dough is resting more than me😂
Good one
In Mumbai, Tokyo and New York people can not make no time, places like pune, Nasik, Heg and Italian can play around.
😂😂😂😂😂
😂👍
Humans rest way more than dough so are u a dough and the dough is a human
Dough process Resting time
1. Rough dough 30 mins
2. 3 mins DFP 15 mins
3. 3 mins DFP 15 mins
4. 3 mins DFP 30 to 40 mins
Then press and roll out to rectangular shape, cut and cook.
(DFP- Dust, Fold and Press)
And the dough rest happily ever after......
😴😴
🤣🤣
I know it's kinda annoying someone tell her
Hahahaaha
😂😂😂😂🙆🙆🙊
moral of story : sometimes it better to buy it from market
Hahahahha
Ha ha so true, but it's work in lockdown
@@amritasohtun4055 lol true ✌️
@@amritasohtun4055 aap banaiye ... Hum isse accha khichari hi bana lenge....😝😝😝😝
@@TarunKumar-jv4pi hhhhmmm
Perfect recipe for those who wanna lose weight
One time noodle, they will take your whole day,😂😂😂
🤣🤣🤣
Lol
🤣🤣🤣😂😂😂😂😂
4 a second , u caught me .😂😂😂
🙄🤣🤣🤣🤣
This video is only for people with full of patience...
Yes
I don't try this
Spot on
Yep
😂😂🤦♀️🤦♀️🤦♀️
Legend says that she is still pressing the dough!
😂😂
Haha ....still her legacy lives on......
Still now ????😁😁😁😁
🤣🤣🤣
😂
I seriously lost track of how many times to rest the dough!
Karte raho bas.
@@Pankaj-Verma- what’s that
@@ohherewegoagain Oh, I meant "keep doing it till eternity"
(In a funny way)
Haha🤣
I made this when I was 13 . Man it took my whole day and didnt tured out well . But it’s so nice to watch now I am 17 . It’s bring back funny memories 😂
Is she really using wheat flour?! I have some serious doubt because of how much strechy the dough looks 😑
@@justwannabenameless1054 i used wheat flour too, it gets stretchy over time because of all the resting and kneading, ots like she release the gluten that gives the elasticity, i always come back to this recipe its honestly the best, i use a noodle machine to extrude the pasta u can use that if you have it, better than cutting it like she did.
@Awhgabz age is not a limitation to do anything. How did it turn out ?
Hey, weird question.
By any chance did you play hrt, you talk and use the exact words my friend did on there, I post her due to some issues with the game and haven't seen her in at least 4 to 3 years.
One eternity later, still massaging the dough.
😂😂LoL
This is easy for Indians. It's nothing
😂
😂😂😂😂
What I like about making the recipe is, you dont have to use eggs or anything else to efford the perfect texture, is all about the tecnic and love 😚
Thanks.
@@Seasaltwithfood Hey guys check this outth-cam.com/video/imKgPCL0T3M/w-d-xo.html
Technically if you use eggs it's pasta
I really felt the love from the video.
Imagine If she makes ths for dinner by the time she is done everyone will be asleep after having a nice and full Chinese home delivery.
Lol true
😂😂
if she will make it for dinner she will probably keep the noodles prepared beforehand
I was suffering from Insomnia and then I found this Video. I watch it every night 😊
Every night?
🤣😂
😇😁
I should probably use this strategy when i can't sleep .
Lol I get what you mean
I am having more fun while reading the comments rather than watching video
haha same🤣🤣🤣
Yours was the first comment I read, and I was wondering what's so funny that could be about making noodles. Haha now I know. 😂
Haha same here 😂 bro
Archit misal um are u good fam😂😂
No wonder ur profile name says it all... Savage but i laugh alot🤣🤣🤣🤣
The dough is probably tired with too much rests
Maybe too much rest
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
😂😂😂😂
My godness😂😂😂why did this make me laugh
😂😂😂
This is one recipe for which I have all ingredients!! Thank you so much!! ❤️
Edit- thank you so much for taking so much efforts! I respect you!
My pleasure 😊
Those are some perfect looking noodles. The dough at 4.50 has just the right texture. I can see this is a labour of love and lots of practice. Kudos to you
Thanks. I appreciated your thoughtful comment :-)
After watching this video; am now going to the store to get a packet of noodles.
🤣🤣🤣
Perfect to pass time during quarantine!
trust me... it will pass slowly with this one ;)
@@chp763 🤣🤣
I don't know why people are making fun of you. Those are some really good noodles and I think you are letting it rest to just make it fluffy so that the noodles will be bouncy . Your hard work and experience can easily be seen in this recipie.
Thank you 😋
It's all about patience and art. I love it . I wanna make one too. Thanks for this. :)
My pleasure 😊
1:21 *i was like u could have done it without the zip lock*
Exactly my thought!
Bruh i thought so too but try it! The plastic is much needed..
she did that to prevent the dough sticking to roller i guess
its either that or cling/saran wrap, this dough is much drier (water:flour ratio) and will surely crust any other way
While watching your vids I was like... I want to stand with you in the kitchen and learn so much more than what I'm just seeing. Haha
😊
I just made fresh noodle today, third time and it was my best so far. Nice to see the (multi) folding and rest technique. Thank you for sharing.
Great job!
If you don't have patience,
You are welcome to leave
I must say this is such neat and perfect cut noodles...I wouldn't believe you made them by hand if I wasn't watching till the end....and very healthy too. I will try this. Thank you
Thanks. You're very kind :-)
Innikku na indha try pannen romba nalla irrundadhu very tasty 😋 😋 yenga veetula yellarukkum piduchadu
❤️
Then let the dough rest until you come home from work
Lmao. Sorry for laughing 😂😂😂😂😂
😅😂😂😂
Hahahaha
everyone commenting that this takes too long... yall lazy af
Well she did knead the dough those many times unnecessarily. She should have kneaded it in one go to get that texture and then let it rest.
Ikr!
@@vennelasiri1941 yes
@@vennelasiri1941 it's a procedure... Cuz I see many videos of pasta from scratch by professional pasta, makers of China etc. If you see them you'll probably sleep like really my eyes are tired by seeing that video
And unfortunately I never completely watch any but this recipe is kinda convenient to make
@@kulsumsheikh814 I've been making my own noodles for the last two years. It really doesn't need that much kneading for pasta. If you want to knead for longer periods of time, be my guest, but the texture comes within the first knead itself. In fact, this person is probably risking breaking of the noodles because she's exposing the dough constantly to air rather than resting it and allowing the gluten to develop properly.
I tried this recipe today with whole wheat flour and it was super good 👍. Thanks so much for the recipe 😁🙏
Glad to know it worked with whole wheat flour too. Thanks for the feedback :-)
How did you eat it? Directly boiled??
@@shreshthasinha285 yes... Put these in boiling water and cook it for about 10-15 seconds. That's it.
M tired just by watching how many times it's going inside the ziplock 🙄🙄🙄
So am I
Lol
Same
me too
Lol you guys don't understand, if this person make it right away, the texture is not gonna be silky and it more chewy....this process kinda similar of making puff pastry, if you rushing it you will not getting a flaky layer that your looking for
I made it few time after watching ur video
My mother totally loved it
U know how hard it is to please mother 😅 thank u so much
Great 👍
2:06 I think the dough was looking more beautiful then me 😂😂😆😆
Yes it is awesome, Please could u check our miniature fully functional real kitchen with real noodles making
Tip: after rolling out the dough, dust the rolled surface with cornflour or rice flour instead and then fold the layers. Using a flour of different composition works better in preventing the dough from sticking
Thank you! I've been searching for an eggless noodle recipe and found this. 😍
This is for patient people. Don't do this if you just wanna eat immediately.
I think I lost maaaany pounds even before eating these carbs.
The rolling part, ugh.
Energy went 0 😂😂😂
LOL! Thanks for the comment.
@@Seasaltwithfood 🙏🙏💕💕
Rest it 15 m then put a bit of oil to form gluten and then shape and cook...idk if that works but it might?
That looks beautiful !
Thanks.
Guys don't get depressed, you can skip the resting time, it will be almost same. The vid is good
I think the resting time is for dough to be chewy or something like that.
I loved the video and its really good but sometimes i re-watch it to get sleepy at late night.
Whoever made this ad for noodles company deserve a award
Thank you for sharing! What a helpful tip with the ziplock bag. It keeps the dough flexible and workable, especially as I live in a very, very dry area. Happy cooking :-)
Thanks for sharing Can we dry and store.
It looks so amazing... I'm definitely gonna try.... Thank you so much ma'am 😊❤️
All the best
Since those people are lazy to cook, why are they still making fun of this video here? The chef made noodles in this way the night before the restaurant opened, didn't they?
It will be faster if you just buy it from the market, but sometimes the noodles you bought from the market are not delicious than the handmade noodles.
I miss Pan Mee (a Chinese noodles) made by my mother. I try to buy noodles in any market or store, but the taste is still different from the noodles handmade by my mother, so I'm here to learn how to make noodles
I used whole wheat flour, still it came good and tastes good.
Oh..good to know. Thanks.
Whole wheat flour is bad for health ah ( i mean call purpose flour )
Were they nice and chewy like they should be? I’m trying to decide if I should try them in whole wheat.
@@sharadhajayaraman7149 Whole wheat/grain contains fiber. so it's good for health.
Oh thanku
Compulsory we need to use that polythene paper ah
That was quick! She prep the dough in less than a minute.
Video magic!!!
Could it boil
Why are you abusing the dough??? seriously 😭😭😭
Hahahahaha
Woooweee it's awesome. Even though it's lengthy, it's just perfect. Better than buying readymades😃👍 idk y people r making fun of the dough resting. But the more it rests, the more it will be soft. The more it's soft, the more it's tasty for noodles😋
Well done😃👍thankyou
It's very nice good for beginners thanks for this video👍
Thanks.
Emperor noodles? So pampered only an emperor can command. After watching this, I bursted into a shop and screamed for a pasta maker. Now I'm the proud owner of two pasta makers to insure against breakdown
I tried it so easy, healthy and 😋 yummy
这面做的完美的了 我一直想学呀！今天看完这视频感觉能成功 谢了亲爱的♥️🙏🏼🙏🏼
Just did a google translate...hahahaha! Thanks for the comment & good luck :)
Your technique taught me still new method of rolling pin and using plastic everything was pretty. Have loved to learn from you. Thank you dear kitchen artist. 🙏🏾
Thanks for the compliments and support :-)
I know just by looking at it. it's the perfect noodles on the entire planet if u get to taste it u r blessed !!
I think the dough will become *Lazy*
I love your recipe and technique, greetings from Perú!!.
Thank you so much 😊
Wow healthy and tasty idea to make wheat noodles! Thanku
i like it when u made it without machine. nice video.
Thanks.
What's the reason dusting many times and keep rest in cover,if I cook after I make immediately,does the shapes of noodles will not get atty to each other form a ball while boiling
After cutting the noodles, you can use them straight away..if you follow the whole process, the noodles should not stick together while cooking. Thanks.
SoO pleasant and satisfying
Is it just me that I don't know how to cook them after this video.
Someone please help!
Here is the cooking link..th-cam.com/video/WFZhOz8gQbA/w-d-xo.html
@@Seasaltwithfood thank you
Much better than we bring from market.bcoz packet par Likha hota h whole wheat but still there is some maida in it.
For a second I thought I was watching an origami tutorial because of how many times they folded the dough
LOL!
Good effort mam..pls ignore negative comments. Commenting is rather easy than doing...
Keep going
Thank you, I will
Can you tell me how many time do I have to roll and rest?? And what is importance of resting a dough
resting the dough allows the gluten in the dough to relax so the dough can be stretchy and pliable
So i tried it. Somehow i never acheived the smoothness of dough shown in the video, but, over all it tasted decent enogh! would definitely make again (if i ever have so much time again in the future).
the dough rests more than me haga
I enjoyed reading all the comments 😁
Hello and thank you for this recipe. Each time I make homemade eggless noodles, they break when I cook them. Is it then the type of flour or the resting time or something else the issue ? Could you give any advise ? Thanks.
They shouldn't break..make sure you don't over cook them. I'm using regular wheat/white flour, resting the dough is very important too.
Good video for quarantine days 😒🙄😅😂
When i tried to make them, the noodles ended up being rather slippery and wierd in texture after boilie. Could someone tell me what went wrong. Ps-i it wasn't the exact same reciw
Jiya Khan not using the recipe is probably the issue
Not thin enough maybe
This is really good.😘😘
Thanks for this recipe.💗💗
Most welcome 😊
There is corn flour, rice flour, almond flour......and she is right in calling it "wheat flour".
Thanks.
That's right!!
Even I wounder how come wheat flour is so white.
It’s because it’s wheat flour, not whole wheat flour. It’s probably bleached
@@miamorgan9015 plain floor n bleached wheat floor are same or different?
wow u r so patient..thank you for teaching us ❤️
So nice of you
After making the noodles we have to prepare like maggi n
how?
It’s not maggie dude.
It’s udon noodles, it has different texture and taste.. It’s different than instant noodles
@@sierra3866 Maggi*
Only Indians can do this shitty 🤣
@@hackdaccount532 Such a good mentality.That Indian guy has really made a mistake.I hope You haven't ever made any mistake in your life,if so then correct him.Why are blaming Indians.May Buddha bless you.
Mam thank u for the recipe love from India
Welcome!
What does the resting do? Can you feel a difference after the resting?
nattsurfaren It's probably to soften the dough to make it more pliable by allowing the gluten in the flour to relax. Working dough activates the gluten and gives the dough a springy and elastic texture. I make bread, and that's the experience with kneading flour.
Thank you Angelina
dough becomes smoother and more elastic after resting
It makes the noodle more chewy. It makes noodle's texture a bit heavier so that you can taste noodle when it is boiled in the soup.
That's why hattori and all in ninja hattori was so angry and hungry and this udon has taken so much time.
Watching this made me remember about the cartoon Ninja Hattori
There was an episode related to this dish😍
I too remember that episode
That was amazing mam, I tried it myself. ❤️
Amazing thank you so much
You're most welcome.
Nice of you to show it in such detail mam....
Thanks a lot 😊
That doesn't look like wheat flour
What do you mean? Regular wheat flour is white in colour, unless you're thinking of whole wheat flour. Thanks.
S
@@Seasaltwithfood typically white flour is just called flour in America/Europe, "wheat bread" "wheat flour" usually refers to whole wheat
@@Seasaltwithfood flour is mostly referred to whole wheat flour in india that's why.
@@Seasaltwithfood how to cook them plz tell me
Wow how easy that way thank you for sharing
What will happen if I use all purpose flour instead of wheat?
Should be okay with all-purpose flour. Thanks.
Maida is not good for health
Some say the gluten won't be strong enough, should at least try though
It will taste better!! But all purpose flour is unhealthy option.
Simple and easy .I'll make a try
All the best
it was take a loong time
Wow.. Beautifully made
Thank you! Cheers!
I have no patience for this recipe...I'll just go buy the noodles instead
thanks for sharing. tried this one a while ago and its perfect. 😊
Great to hear!
Thank you for this magic .....
you are just unique one ... love you😘😘😘😘
Thanks for the comment :-)
WILLY CHAKRABORTY hi
I'm addicted to yippee noodles..from today onwards 🤣😜
How long do you need to cook them?
an year would be enough 😏
nora life wtf
Love this Dynasty noodle technique big thank you this technique has been migrated and it's american inspiring too thanks to Dynasty's of early Japan UDON Noodles dynasty..
After making it can we boil it and for mach minuts
It depends on the noodle thickness..usually from 1 to 3 minutes. Thanks.
Syed Raiz Ali انت عربي
This is super recipe I liked sooo much
You and your noodles are beautiful 😘😍
Thanks for the compliments :-)
😊😊 seeing that fluffy dough at the end is very satisfying
Thanks! I'm glad that you appreciated it :-)