Difference in hand pulled vrs machine formed noodles? [moved from Manhattan board]
I am prompted to ask, noticing the last several times at Supper Taste, noodles were cut with a pasta machine not hand pulled, does the difference in technique effect the noodle? Soup is the same, meat is the same, the slight woman has the same amazing voice.
Absolutely. The home-made machine noodles will be OK but not as good nor as satisfying as the hand-made ones.
When done by hand, the maker has to take in the relative humidity and ambient room temperature. This affects the gluten and elasticity of the dough. During the actual creation/kneading of the noodles he/she has to be able to 'know the dough' enough to add lightly salted water and oil, if needed. (Some even use lye water. That is usually kept in plastic bottles off to the side of the noodle board.) Also additional table flour might be needed.
In the end, 128 perfect noodle threads are created by the hand maker. Not sure about the machine.
It's the same difference as that between handmade and machine-derived anything. Time, love and attention.