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Difference in hand pulled vrs machine formed noodles? [moved from Manhattan board]

wew Feb 22, 2009 02:50 PM

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.

  1. j
    johnjgoddard Feb 27, 2009 02:25 AM

    It's the same difference as that between handmade and machine-derived anything. Time, love and attention.

    1. ipsedixit Feb 23, 2009 07:19 AM

      Yes, absolutely there is a difference.

      Sort of like the difference between oatmeal made from oat groats versus oatmeal made from instant oatmeal mix. The former is chewy, dense and hearty; while the latter is soft, mushy and (dare I say) even a bit mushy.

      1 Reply
      1. re: ipsedixit
        wew Feb 23, 2009 01:26 PM

        "...while the latter is soft, mushy, ..."
        Unfortunately, softer, smoother, and nearly mushy this would be my description of Supper
        Taste's machine made noodles vis a vis their hand pulled. I do hope they go back

      2. scoopG Feb 22, 2009 06:39 PM

        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.

        5 Replies
        1. re: scoopG
          pinstripeprincess Feb 23, 2009 06:54 AM

          i'd also add on that putting noodles though a machine creates a different product because of the forced texture. handmade/pulled noodles tend to have a rougher surface texture that i would say is better for flavour.

          1. re: pinstripeprincess
            Miss Needle Feb 23, 2009 09:20 AM

            Yes! I adore that rough surface texture as it catches the sauce/seasonings better.

            1. re: pinstripeprincess
              Chili Bill Feb 27, 2009 08:35 AM

              If you artisanal pasta, you'll notice it has a rough exterior. This is because it is extruded through bronze, not Teflon, like cheaper pasta.

            2. re: scoopG
              Loradio Feb 27, 2009 08:49 AM

              where can you buy these noodles in Los Angeles????????

              1. re: Loradio
                scoopG Feb 27, 2009 09:31 AM

                Post on the LA Board. In NY, they seem to be the purveyance of the Fujianese.

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