Homemade Ramen Noodles From Scratch
These homemade ramen noodles use three basic ingredients and a pasta machine to turn a firm alkaline dough into fresh, springy strands for soup.
Servings: 4
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 35 minutes
Total: 45 minutes
Ingredients
Ingredients
- 240 g all-purpose flour about 2 cups
- 2 teaspoons baked baking soda or 1 teaspoon kansui/lye water
- 1/2 cup plus 1 teaspoon warm water add a little more only if needed
- as needed tapioca or cornstarch for dusting
Instructions
Instructions
- Mix the baked baking soda or kansui into the warm water to make an alkaline solution.
- Put the flour in a large bowl, pour in the alkaline solution, mix until crumbly, then squeeze the crumbs into one ball. Add water a tablespoon at a time only if needed.
- Cover the dough and rest it at room temperature for 30 minutes, or refrigerate it overnight.
- Work the stiff dough with a rolling pin for 2 to 3 minutes, turning and compressing it into a ball as you go.
- Divide the dough in half and pass each piece through a pasta machine on its widest setting, folding into thirds between passes until smooth and rectangular.
- Continue passing the dough through progressively narrower settings without folding, dusting lightly to prevent sticking, until about 1.9 mm thick.
- Cut the sheets into thin strands with the pasta machine, repeating with the second half.
- Boil the noodles for about 1 minute, drain, and rinse under cold water before adding to soup.