I boiled some pasta in alkalai water mixed with baking soda, steamed a bunch of vegies including some purple cauliflower from the farmers market and tofu and ate it in a home made broth from vegetable scraps, seasonings and tahini.
I boiled some pasta in alkalai water mixed with baking soda, steamed a bunch of vegies including some purple cauliflower from the farmers market and tofu and ate it in a home made broth from vegetable scraps, seasonings and tahini.
it makes the pasta noodles chewier like asian noodles are supposed to be. Asian hand pulled noodles are usually alkaline when made because of what is in the dough, this is a lazy shortcut
Do you use regular baking powder or did you explicitly buy a kansui mix? Never heard of alkali noodles and sounds like an interesting variant. :)
I followed this guide years ago and have been doing it a long time now https://www.seriouseats.com/baking-soda-ramen-noodle-spaghetti-hack
It is funny it says updated in 2023 I guess so Serious Eats can SEO google results to keep it visible. It is definitely at least 10 years old now.
edit: lol I should have scrolled down a bit
For posterity:
Thanks a lot, will give it a try :)