Hand-Cut Ramen Noodles
Making ramen noodles from scratch changes the way you experience a bowl of soup. By controlling the hydration and the strength of the dough, you create a noodle with a distinct, toothsome snap that store-bought varieties struggle to replicate.
Patience with the dough is everything.
Because this dough is much lower in hydration than pasta dough, it will feel like it is not coming together at first. Do not add extra water; keep pressing the flour and liquid together until the dough forms a shaggy, dense mass.
- large mixing bowl
- rolling pin
- sharp chef's knife
- digital scale
What goes in.
- 300gbread flour
- 135mlwarm water
- 5gbaked sodium carbonate (kansui substitute)
- 3gsalt
- cornstarchfor dusting
Managing the Kansui Effect
The baked sodium carbonate is what gives ramen its yellow hue and firm texture. Ensure it is fully dissolved in the water before mixing it into the flour to avoid concentrated bitter spots.
The method.
Dissolve the salts
Whisk the baked sodium carbonate and salt into the warm water until completely clear.
Mix the dough
Place flour in a bowl and pour the liquid in slowly while stirring with chopsticks or a fork. Work until only small, pea-sized crumbles remain.
Knead by force
Press the crumbles into a solid lump. Knead on a clean surface for 10 minutes. The dough will be very hard; use your body weight to flatten and fold it repeatedly until smooth.
Rest
Wrap the dough tightly in plastic and let it rest at room temperature for at least 30 minutes to relax the gluten.
Roll and dust
Roll the dough out to about 2mm thickness. Dust heavily with cornstarch to prevent sticking.
Cut
Fold the sheet into a loose accordion style. Using a sharp knife, cut into uniform strips of your desired width.
Shake
Unfurl the noodles immediately and toss with a little more cornstarch to keep the strands separate.
Other turns to take.
Thick dipping noodles
Roll the dough to 3mm and cut into wide ribbons for tsukemen-style dishes.
When it doesn't go to plan.
If you do not have store-bought kansui, spread baking soda on a baking sheet and bake at 250F for one hour to create sodium carbonate.
Keep your work surface lightly dusted with cornstarch throughout the rolling process; flour will absorb into the dough and make it gummy.
Boil the noodles in a large pot with plenty of water to wash away the excess starch, keeping the broth clear.
The ones that keep coming up.
Why is my dough so hard to knead?
Ramen dough is purposefully low-hydration. It is supposed to be firm, which is what creates the springy texture when cooked.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe