So the dough turned out very very nice to roll. I rolled it number 5, and then cut it on the spegetti cutter. It didn't need flour at all when rolling, and it cut beautifully. The noodles stayed separate, though a very few seemed to break.
Tomorrow I'm doing a ramen class at this place I volunteer at. We're going to do the Momofuku menma there, as well as go over some basic veggie cookery (Kholrabi, kabocha, and yu choy. I wanted them to taste some of the 'exotic' stuff while still learning how to make 'normal' veggies), and how to boil an egg. Not doing to the full momofuko broth. Instead, it's gonna be chicken stock and dashi, with mushroom stem. onion, and ginger. For the meats, I braised a beef shank in master sauce. That'll get either sliced or pulled ala Momofuku pork shoulder. Instead of pork belly, were doing some Chinese style char sui. I'm going to take a look at the book tommorrow to see if we have any easy pickles to make.
I forgot to add, that since I was frying stuff for dinner, I might as well give my noodle nest a fry and see if I can make my own instant ramen. I think my oil might have been too hot for that process, since it started coloring before it was tottally dry in the center. It's drying uncovered on my counter.
Edited by TheTInCook, 03 April 2012 - 10:58 PM.