To want noodles to be al dente. Many people don't know what flour to use. There are many types of flour. Different types of flour make different textures of al dente noodles. Let's first understand the classification of flour.

The types of flour can be categorized as high gluten flour, medium gluten flour, low gluten flour. and gluten-free flour. Flour is a type of powder that is ground from wheat. The grade of starch is also directly related to the amount of minerals in the sell, husk and germ. The higher the mineral content, the lower the grade of flour, and vice versa. The lower the mineral content, the higher the grade of the flour.

High-gluten flour is darker in color, active and smooth in itself. It is better suited for bread making. The protein content of high gluten flour is 13% or more, because the flour has the highest precision and can produce gluten after being rolled into a ball to include the carbon dioxide released by the yeast. It is not easy to form dough by hand. So it is suitable for bread type products. Or part of the pastry type of shortbread snacks.

Medium gluten flour color is creamy, between high and low. Between the flour texture half loose, such as making buns, steamed buns, noodles. All can now generally listed face sold are this kind of gluten flour. And the flour bag above will also have a logo. The protein content of low gluten flour is around 8%. Jin Pu is relatively low, the flour and no strength, suitable for pancakes, fried dough, fried bread and other pasta. There is also whole wheat flour which is more popular in the market now. He chose the whole grain of wheat milled, the taste of wheat flavor will be a little stronger, but whole wheat flour is generally darker. So it's commonly used to make some pasta that doesn't need to be sinewy and strong.

Based on the analysis of the types of flour, the medium gluten flour is suitable for making noodles is also the best choice for handmade noodles. Medium Kam flour makes the most smooth noodles and is not easy to soften after cooking. You can also use low gluten flour, both high and low gluten flour can be used, because both high and low gluten flour make noodles have elasticity. The noodles have a chewy texture. After the noodles are removed from the pot, make sure to run them through cool water. The starch on the surface of the noodles is washed off in the cool water, so that the noodles are more al dente and can be stored for a long time. And when cooking noodles, many people have the habit of water. But actually blanching this habit is not good. When the water in the pot is boiling until hot, you can put the right amount of noodles into the pot. Then wait for high heat to boil and then turn to low heat to continue to heat, otherwise it is always high heat, it will cook the noodles, so it is not al dente.