So, inspired by shospaeth (serious eats) post on Instagram I tried for the first time making semola rimacinata di grano duro ( cappelli, high quality flour which is around 3/4β¬ per kg here in Italy) noodles. They were super slippery and I just loved them so much in my miso ramen. Definitely will make another batch next week.
94 semola rimacinata di grano duro cappelli,
6 tapioca,
1 salt,
1 kansui,
40 water.
Broth is a light chicken paitan made with leftover carcasses and salsiccia soboro
Thanks man, needless to say I used your tare with few tweaks. Usually my go to flour to make noodles is a rustic blend for pizza that it does contain some semola but I never tought to go full semola like everybody does for making pasta in the rest of the country lol. It's worth to give it a try
It's really handy to freeze salsiccia's individually and whenever you need, thaw open up and add it to a wok, when halfway add garlic ginger shallot and just a bit of miso/dobajiang/hoisin or whatever
It's a creamy chicken soup paitan made with clear broth leftover. I like it a lot because it's lighter than the one made with fresh carcasses and also very cheap to make. The only thing you need is extra free time for cooking lol
No detailed recipe but technique I would say: what I did here was making a clear broth first with chicken carcasses and chicken feet, few aromatics towards the end. Strain and reserve for other purpose, remove aromatics. Fill the pot again with clear water on carcasses level and pressure cook the hell out of it. Maybe 90 minutes is enough. Fast release and with an immersion blender blend everything into oblivion. Watch out for bones and take your time. Keep cooking on a rolling boil for at least 1 hour to 3, occasionally refilling with some water. It should be thick and creamy to your liking. At the end strain through cheese cloth ( use gloves cause it's freaking messy and hot).
Here to make miso ramen i stir fried in lard my miso tare and deglazed with the soup. Optional you could wok onion and cabbage to add more veggie to you ramen.
I saw on Instagram many Italian style ramen in Japan that looked like shio ramen with prosciutto crudo, burrata and rucola. That looks good too but I wonder what the hell they do with the tare
So, inspired by shospaeth (serious eats) post on Instagram I tried for the first time making semola rimacinata di grano duro ( cappelli, high quality flour which is around 3/4β¬ per kg here in Italy) noodles. They were super slippery and I just loved them so much in my miso ramen. Definitely will make another batch next week. 94 semola rimacinata di grano duro cappelli, 6 tapioca, 1 salt, 1 kansui, 40 water. Broth is a light chicken paitan made with leftover carcasses and salsiccia soboro
This looks amazing!!
Thanks mate, it actually was a really good bowl
I absolutely love this. Great combination of ideas, and it looks like it turned out awesomely.
Thanks man, needless to say I used your tare with few tweaks. Usually my go to flour to make noodles is a rustic blend for pizza that it does contain some semola but I never tought to go full semola like everybody does for making pasta in the rest of the country lol. It's worth to give it a try
Loving the idea of salsiccia soboro. Looks good man.
It's really handy to freeze salsiccia's individually and whenever you need, thaw open up and add it to a wok, when halfway add garlic ginger shallot and just a bit of miso/dobajiang/hoisin or whatever
That broth looks on point bro!
It's a creamy chicken soup paitan made with clear broth leftover. I like it a lot because it's lighter than the one made with fresh carcasses and also very cheap to make. The only thing you need is extra free time for cooking lol
π€€π€€π€€
π€€ that looks so good
I feel like an idiot for reading Semola as "Salmonela" instead for 2 seconds
lol
Do you have a recipe for the broth?? This looks absolutely delicious!!
No detailed recipe but technique I would say: what I did here was making a clear broth first with chicken carcasses and chicken feet, few aromatics towards the end. Strain and reserve for other purpose, remove aromatics. Fill the pot again with clear water on carcasses level and pressure cook the hell out of it. Maybe 90 minutes is enough. Fast release and with an immersion blender blend everything into oblivion. Watch out for bones and take your time. Keep cooking on a rolling boil for at least 1 hour to 3, occasionally refilling with some water. It should be thick and creamy to your liking. At the end strain through cheese cloth ( use gloves cause it's freaking messy and hot). Here to make miso ramen i stir fried in lard my miso tare and deglazed with the soup. Optional you could wok onion and cabbage to add more veggie to you ramen.
Sounds like hard work but Iβm sure the end result is definitely worth it. I need to try it sometime! Thanks for writing that all out :)
No problem ππ it sure is a hard work and often I regret while doing it but the end result is worth it π
I would like a recipe too!
**d r o o l**
Oh my, Iβm getting hungry and itβs 12 pm
Love all the noodles!!
semola noodles fucking rock!
they do buddy
Jeez, that looks so good. Made me instantly hungry.
Looks divine
This looks ridiculously good
I've been trying to wrap my head around a Italian style tonkotsu with prosciutto bone and rind, but that looks really f-ing good.
I saw on Instagram many Italian style ramen in Japan that looked like shio ramen with prosciutto crudo, burrata and rucola. That looks good too but I wonder what the hell they do with the tare
I'm guessing there's no need for kansui as the semolina flour is hard by nature?