Fresh Wheat Noodles, Extruded to Order — The Heart of Our DanDan

The Secrets of Our Extruded Wheat Noodles: An Artisan Method in Martigny

Selecting the wheat flour

Flour quality is the foundation of our production. Superior flour guarantees the perfect balance of texture — poor noodles often trace back to inferior ingredients.

We use soft wheat flour with a high gluten content — ideally between 11% and 13% protein. This level of protein builds a dense gluten network during kneading, giving the noodles their characteristic elasticity and their ability to stay firm after cooking without turning sticky.

Hydration and dough resting

Water is added to the flour in precise proportions. This process allows protein development, and resting time encourages the natural development of flavours and ingredient cohesion.

Our noodle dough sits at a hydration level of 28–35% — lower than bread dough. A less hydrated dough is firmer to work with, but that is precisely what allows pressure extrusion to give the noodle its compact shape. A 20–30 minute rest lets the gluten relax and the water distribute evenly throughout the dough.

Texture and freshness

Extrusion to order

The extrusion process gives noodles their final shape while preserving their freshness. Unlike dried industrial noodles, our noodles are extruded at the moment of service.

Rapid cooking

A rapid cook preserves texture and flavour while avoiding overcooking, which would undo all the upstream work. It's the final step that reveals the full quality of what came before.

The Henan tradition

In China, Henan province is one of the most celebrated regions for the art of hand-worked wheat noodles. Chef Yang grew up with these techniques — kneading, resting, extruding or hand-pulling. Each method produces a slightly different texture. Round-die extrusion produces round, dense noodles ideal for gripping a thick sauce without falling apart during the meal.

The perfect pairing with DanDan

Fresh noodles pair perfectly with DanDan sauce, uniting their delicate texture with the rich, spicy flavours of the sauce. The result is a dish balanced between the softness of the noodle and the intensity of the topping.

Rêve Saveur's DanDan sauce is made with sesame, chilli and a touch of soy sauce. The slightly chewy character of the fresh noodles creates a contrast with the creaminess of the sauce — a textural interplay that simply does not exist with dried noodles softened in water.

Come and discover our freshly extruded noodles. Reserve your table for a unique culinary experience in Martigny.

To end your meal on a sweet note, also explore our matcha drinks.