Ep 21. Noodling Around

In the episode Noodling Around of Food Factory season 5, viewers get an exclusive look at the fascinating world of noodle production. From traditional Italian pastas to exotic Japanese ramen, this episode explores the diverse ways in which noodles are made across the globe.

The episode kicks off with a tour of a traditional pasta factory in Italy, where viewers get to see how classic Italian pastas like spaghetti and penne are made. The pasta is made using a blend of high-quality durum wheat, water, and sometimes eggs. The ingredients are mixed together to create a dough, which is then rolled out and cut into the desired shape. The pasta is then left to dry before being packaged and shipped out to stores and restaurants across the world.

Next up, the show takes viewers to Japan to explore the art of making ramen noodles. Unlike Italian pasta, which is dried before being cooked, ramen is typically served fresh and soft. This means that the process of making ramen noodles is slightly different. The noodles are made using a blend of wheat flour and kansui, a type of alkaline mineral water that gives the noodles their distinctive yellow hue and firm texture. The noodles are then run through a series of rollers to create their desired thickness and texture before being cut into the classic ramen noodle shape. The noodles are then boiled and served with a variety of flavorful broths and toppings.

From Japan, the show takes viewers to the United States to explore the world of instant noodles. Instant noodles were invented in the late 1940s by the Japanese food company Nissin, but they quickly gained popularity around the world. In this episode, viewers get a behind-the-scenes look at how instant noodles are made in a modern-day plant. The noodles are made using a combination of wheat flour, water, and sodium carbonate, which gives them their distinctive texture and ability to cook quickly. The noodles are then cut into the classic curly shape and deep-fried before being packaged with seasoning packets and shipped out to stores around the world.

After exploring the world of instant noodles, the show takes viewers to China to see how traditional Chinese noodles are made. China has a long history of noodle production, and there are hundreds of different types of Chinese noodles, each with their own unique flavor and texture. In this episode, viewers get to see a traditional noodle-making technique that involves pulling the dough by hand to create thin, delicate noodles. It's an impressive skill that requires years of practice to master.

The episode wraps up with a visit to a noodle factory in Canada to see how vegetable-based noodles are made. These noodles are made using a blend of flours and vegetables, such as spinach, beetroot, and carrot, which give them their vibrant colors and unique flavors. The noodles are cut into a variety of shapes, from classic spaghetti to fun shapes like stars and hearts. The end result is a healthy and delicious noodle that's perfect for adding some extra color and nutrients to any dish.

Overall, Noodling Around is a fascinating episode that explores the diverse and delicious world of noodle production. From classic Italian pastas to Japanese ramen and vegetable-based noodles, there's something for every noodle lover to enjoy in this episode. Whether you're a fan of plain noodles or like to experiment with different flavors and textures, this episode is sure to leave you feeling hungry for more.