Handmade Ramen Noodles
Making these noodles requires patience during the resting phase. If you rush the dough, it will fight back under the rolling pin.
The dough must be stiff.
This is not a soft pasta dough. Expect to use your body weight to incorporate the liquid, and do not be discouraged if it looks like a pile of shaggy crumbs at first.
- Large mixing bowl
- Rolling pin
- Chef's knife
- Bench scraper
- Kitchen scale
What goes in.
- 300gBread flour
- 135mlWater
- 1 tspBaked baking soda (sodium carbonate)
- 1 tspSea salt
- As neededCornstarch for dusting
The importance of sodium carbonate
The baked baking soda is what gives ramen its chew and color. Without this alkaline component, you are simply making standard egg-free pasta.
The method.
Dissolve the salts
Whisk the sea salt and baked baking soda into the water until completely clear.
Mix the dough
Place flour in a bowl. Slowly pour in the liquid while mixing with chopsticks or a fork until small, shaggy crumbles form.
Knead the mass
Gather the crumbles and press them into a tight ball. Knead firmly for 10 minutes until the surface is smooth and dense.
Rest
Wrap the dough tightly in plastic and let it rest at room temperature for at least 60 minutes. This allows the gluten to relax.
Roll and cut
Roll the dough to a thickness of 2mm. Dust heavily with cornstarch, fold into a loose roll, and slice into thin, uniform strips using a sharp knife.
Separate
Unfurl the noodles immediately after cutting and toss with a little extra cornstarch to prevent sticking.
Other turns to take.
Thick-cut noodles
Cut the dough into 4mm strips for a more robust bite that holds up well in heavy tonkotsu or miso broths.
When it doesn't go to plan.
To make baked baking soda, spread regular baking soda on a foil-lined tray and bake at 250F for an hour.
If the dough feels too tough to roll, let it rest for another 15 minutes; the gluten will continue to relax.
Boil the noodles for exactly 90 seconds to 2 minutes in rapidly boiling water for the best texture.
The ones that keep coming up.
Can I use all-purpose flour?
You can, but bread flour provides the protein content necessary for the distinct springy chew expected in ramen.
Why use cornstarch instead of flour for dusting?
Cornstarch is better at preventing noodles from absorbing moisture and sticking together while they sit before boiling.
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