In the Nood

“His devotion to precision is astounding to behold, exasperating to capture in words: Three hundred servings of noodles (at 135 grams each) requires 30 kilograms of flour. But not just any flour. Over the years, Satinover has dialed in on the two types and the ratio he needs to hit the sweet spot of noodle firmness, a 13.2 percent protein level: 19,500 grams of King Arthur Sir Lancelot (14.2 percent protein) and 10,500 grams of King Arthur Sir Galahad (11.7 percent). Then, to give the noodles the toothsome chew and pale yellow hue he desires, he adds exactly 10,500 grams of water containing 330 grams of sodium bicarbonate, 150 grams of potassium carbonate, and three-eighths of a teaspoon of riboflavin.” Chicago Mag: The Ramen Lord.