Saffron Udon


50 g Sosa Chickpea Flour
50 g Sosa Wheat Starch
50 g Sosa Glutinous Rice Starch
150 g Water
4 g Sosa Delta del Ebro Fleur de Sel
1,5 g Sosa Freeze-dried Saffron


1. Mix all Ingredients: and blend for two minutes so that saffron is well dissolved.
2. Pour into a well-oiled baking tray, spread and cook in a steam oven at 100ºC for 10 minutes.
3. Once cold, lightly oil the surface so that it does not stick, roll and cut 0.5 mm thick noodles.
4. Set aside for service.

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