This video from SeriousEats blew me away. Just posted a few days ago...

(I was reading about thin crispy cookies and this was on the sidelines)

HERE

I've posted this before but nice to re-visit.

Our flour order was delivered. Just waiting for a warm-ish sunny day.

Cool link. Thanks. I doubt I will, but science is good. :)

So... is your SS countertop a table at counter height/depth? Or a sheet of SS that is meant to be a counter which you're using on top of a garden table or sawhorses to make a work surface? Either way sounds good.

A friend, when she lived around here, had sheets of formica cut to fit her kitchen counters which she kept in her garage. Pulled them out after she cleaned for Passover, and voilà kosher for Passover counters. :) I always thought that was dead clever. :) As is your SS moved to the garden Summer kitchen. :)

When I've extra time I watch Asian food videos (sorry for the generic term, but I can never remember region's, etc. ), typically no English. I've seen the stretched pasta, in fast motion, never explained like that. Fascinating. Still, probably would use the pasta cutter! Loved the hand made pasta video, I've been trying to find a good one, too. Pulling or pushing pasta with a knife takes a while to get the hang of, mine were thick for a while, but still edible. I must've watched half a dozen elderly Italian ladies do it before I made some myself! They go so fast and make it look quite easy.

The stretched pasta is probably Chinese - they are famous for that, and I've watched videos about it but decided that I would probably not do it.

My favorite Japanese show is Dotch Cooking, but it hasn't been on for a while. I've made Japanese soba noodles with fresh buckwheat flour but then decided that I like the dried ones better.

Yakitori vs Oden on Dotch Cooking

Here's an article on Chinese hand-pulled noodles in the San Gabriel Valley. I think I need to go there when restaurants are open again. Otherwise, I will be forced to make my own hand-pulled noodles.

We also need to be doing more cooking in our patio here, but the problem here is that it may soon be too hot. It's supposed to be 101° this week-end and is in the 90s today and for the rest of the week.

Here's a video showing how to make hand pulled noodles the way I would like to make them:

I think this would take way too much practice.

Crikey, sleeve, are you going to make all those? I loved the video. Thanks.

Lars, that's one of the videos I watched a while, back. I thought it was pretty amazing.

Looks like a lot of fun to make, I just need to build up more desire to eat it! I got interested in stainless tables, too. I’ve got to look more but the stainless tables I saw at restaurant supply sites were around 31” high, which is not a height I’d want to be working at. Now if I could find a sturdy folding table with adjustable height at a reasonable price, I’d be very tempted.

I've watched that one before. Ah the beauty of the hand cut noodles with the duck. And the soba. Pretty intimidating.

Why I like the science and explanation that Tim at SeriousEats covers. And nutritional years as a dough relaxer. (who knew!).

Way less intimidating.

Years ago, our favorite Chinese restaurant did a demonstration of the noodle making to everyone's amazement. I have never forgotten that magical demonstration over 40 years ago. Thanks for sharing the explanation.

I recently watched Anne Reardon make a hand pulled stringy candy in a similar fashion - also Asian in origin

DD has been making pasta in her isolaation art studio/apartment. She uses a pasta attachment for her Hobart mixer.

I am so impressed with all the cooking you folks are doing!

Hilarious how Alex uses his pasta roller, lol.

I love Alex.

Sleeve, isn’t it cold outside? We’ve had a lot of New England raw, wet, cold, windy weather.

What sort of flour do you use for pasta?

I scored this on Amazon a couple weeks ago. No other flour was available but was so happy to find it. 00

Yes, nasty weather here. The worst damp cold Spring in recent memory. (at least it keeps everyone indoors!). Tomorrow will be sunny and maybe 60º. Plans are to braise short ribs. And maybe a side of pasta!

Stay safe, stay strong,

Sleeve

Oh, that's hilarious! I may try that, just to see if I can do it... Mom used to hand roll hers, and roll it as they did, then thin slice with a knife. As a child it was my job to carefully unroll the tiny pieces without breaking them.

I've never had 00 flour. Some day. Nice cool, overcast here. Planned to work outside, but no time and tomorrow it rains. Hummingbirds at the feeders, bluebirds have found our little house for them, mourning doves cooing. Lovely day, nice evening to grill, which I will. Staying safe here and isolating while the rest of our town prepares to open (eye roll). Hair stylist texted, he's open. I texted no thank you. We did have pasta last night (in keeping with the thread).

Thanks, sleevendog. I think I might have some in the cold cellar.

I was thinking the process of baking the bicarbonate of soda as demonstrated in the ramen noodle video could be useful for making the lye dip for pretzels, if you couldn't get food grade lye.

The noodle pulling looks fun. It also looks like a good thing to do outside. I can imagine flour everywhere in the kitchen, even on the ceiling!

Colleen, I can barely remember it, but I did that once. When I read your post, I was thinking, "toast it", then while watching the video, I actually remembered (sort of) doing it. I think it must have been when pretzel bread was a big fad here. Thanks for the reminder!