Potato Vermicelli Hotpot Pasta Harusame Noodles

The production of our potato vermicelli involves several key steps:

Selection of Potatoes: High-starch potatoes are selected for their quality and yield. Varieties with a high dry matter content ensure a better texture in the final product.

Washing and Peeling: The selected potatoes are thoroughly washed and peeled to remove dirt, contaminants, and any residual pesticides.

Cooking and Mashing: The peeled potatoes are then boiled until soft and mashed into a smooth consistency. This stage is crucial for achieving the right texture in the vermicelli.

Starch Extraction: The mashed potatoes undergo a process to separate the starch from the fiber.  This can be done using traditional methods or modern extraction techniques to ensure high starch purity.

Dough Formation: The extracted potato starch is mixed with water to create a dough-like consistency. Sometimes, small amounts of tapioca or other starches may be added to enhance elasticity.

Extrusion: The dough is then fed into an extruder, where it is shaped into thin strands. This process mimics traditional noodle-making but utilizes the unique properties of potato starch.

Cooking and Drying: The shaped vermicelli is partially cooked and then dried to remove moisture, ensuring a long shelf life. This step is critical for maintaining the noodle’s firmness and preventing breakage during packaging and cooking.

Packaging: The finished potato vermicelli is packaged in airtight bags to preserve quality and prevent moisture absorption.

In summary, potato vermicelli represents a healthy and versatile alternative to traditional noodles, with a production process that highlights the unique properties of potatoes. Its increasing popularity reflects broader dietary trends and consumer preferences for gluten-free foods.