I'd planning to attempt some flavoured methocel noodles; I know that type K is the softest (best for things like marshmallows) but I've never experimented with the firmer kinds and I'm not entirely sure just how firm they get.
I'm pretty sure I'll want one of the high-viscosity types and there's a supplier here selling 4000 cP, but will type A (A4M or maybe A15C according to this chart) be close to the texture of spaghetti or could it end up being too firm?
Which type would be similar in texture to the 1.7% agar solution used in Schellhoss's parmesan spaghetti recipe included in the Khymos collection?
Also, is there any chance that this type might "melt" as it cools back down to room temperature – i.e. would it be imperative to consume the noodles while still hot?
Best Answer
There's actually a commercial product designed for the purpose - methocel for gluten replacement can be used to make noodles.
http://www.dow.com/dowwolff/en/food_nutrition/products/gluten_replacer.htm
It would be hard to specify a grade comparable to the agar solution - the two things do not behave similarly when hot and cold. An agar solution giving a particular gel strength will have a much lower viscosity when liquified than a methocel gel of comparable strength. And there are several types of agar - it is a natural product, its properties depend on the seaweed species, locality and processing method.
Experimenting with solutions of E50 would probably get you there, but I'm not sure that the Schellhoss recipe tells the whole story. The combination of seaweed gel with parmesan makes me suspect that the gel is acting as a MSG enhancer on the high natural MSG content of the parmesan.
Whatever, hope these ramblings help your decision.