Online Noodle class: making and serving high hydration ramen, pasta and udon noodles
Classifications of noodles and noodle dishes are aplenty, and one of the characteristics noodles can be systematized by is a ratio of water in the dough.
In this sense, noodles are generally subdivided into low, medium and high water content varieties.
The water content of noodles usually correlates with their size and texture going from thin, hard and crunchy to thick, soft and chewy as the amount of water added relative to the weight of flour increases.
Although this equally applies both to hand-made and machine-made noodles, considering the sheer amount of force required to produce low water content noodles of satisfactory quality, they are usually beyond the scope of hand-made production.
On the contrary, high water content noodles made from wet dough are how noodles originated in the first place, and different varieties of such noodles have been enjoying stable popularity among consumers all over the world ever since.
Regardless of their hydration ratio, more often than not commercial production of noodles on a meaningful scale is feasible only when done with a help of special noodle machines, which requires the equipment to be designed for a specific type of noodles it is used to produce.
Join Yamato for a free online class on production of, and preparation ready dishes from, high hydration ramen, pasta, and udon noodles.
The class is Free, and its live broadcast is accessible by the link that will be sent to your email address after signing up.
(NOTE: we are looking forward for, and would definitely welcome your watching the live broadcast, but should that be difficult, you would still be able to watch a recording of the class using the same link)
IMPORTANT: to help us make the most of this opportunity by adapting the content to best suit your needs and conditions, we would encourage you to specify which topics / aspects of noodle business you would like to see covered during the class.
Time schedule
| Time (Japanese time) | Contents |
| 4:30~4:35 (P.M.) | Introduction |
| 4:35 ~ 4:50 | Brief lecture on characteristics and food business application of high hydration noodles |
| 4:50 ~ 5:10 | Demo session: making fresh high hydration ramen/pasta and udon noodles noodle machines |
| 5:10 ~5:30 | Professional-level practical tips and advice on preparing and cooking various dishes from high hydration noodles |
| 5:30 ~ 5:40 | FAQ session |
*November 5, 4:30 P.M. Japanese time will be:
November 5, 0:30 in Los Angeles;
November 5, 2:30 A.M. in Dallas;
November 5, 3:30 A.M. in New York;
November 5, 10:30 A.M. in Helsinki;
9:30 A.M. in Berlin;
8:30 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The class will be conducted in English
—Start your noodle business journey with this free online noodle class brought to you by the most experienced and qualified noodle business professionals from Japan.
—Get a free chance to explore and experience the world of professional noodle making, including commercial equipment for Ramen, Pasta, Udon noodles and other dough products, as well as professional culinary schools for noodle cuisine
—The class will feature the best commercial noodle making equipment for restaurants, restaurant chains, mini factories, and other types of small/medium scale noodle businesses:
tested by time, endorsed by professionals
Experience Yamato noodle class online!
Learn about Yamato Noodle School!
How to register for the workshop
You will receive an email with instructions for how to log in to the workshop livestream.
NOTE:
Please feel free to tell us about what kind of noodles you would want to see featured or any particular topic covered during the workshop.
COMPLETED
If you are interested in watching a recording of the class, please contact us to request a playback link.