Make delicious authentic homemade ramen noodles with a pasta machine. This recipe is an all purpose beginner noodle dough but it can be adapted to make any style of noodles you like. Use them for ramen soups, dry mixed noodles, or stir fries.
Ingredients for 6 portions
600 g all purpose or bread flour
230 g water
6 g salt
6 g alkaline salt/kansui (baked baking soda or 50:50 sodium carbonate and potassium carbonate)
optional: riboflavin for color
Cornstarch for dusting
Steps:
1. Bake baking soda for 1 hour at 250F to convert it to sodium carbonate. You can make a bunch and store in an airtight container for next time.
2. Add baked baking soda to water and dissolve. Then add salt and stir to dissolve completely
3. If using riboflavin mix it into the flour
4. Slowly drizzle water into the flour while mixing to form small clumps
5. Shape dough into a rough ball and let rest in ziploc bag for 30 mins
6. Knead dough by stepping on it, pressing it flat into the corners of the bag. Fold into thirds, rotate 90 degrees and repeat 3-4 times until smooth. Rest for 30 mins
7. Divide dough into 6 portions and flatten with a rolling pin to help it fit through pasta roller
8. Starting from the widest setting, roll out the dough. After the 4th setting, fold the sheet into thirds and return roller to the widest setting and repeat.
9. Roll dough to final desired thickness. I like between number 4 and 6
10. Cut your noodles using the spaghetti cutter attachment and dust them cornstarch. Repeat for the remaining portions. For best texture, rest in the fridge for a day.
11. To cook, boil noodles in water for 1-2 mins, shake off and serve immediately.
0:00 intro
0:15 make baked baking soda
0:33 mix dough
2:19 kneading technique
4:27 rolling the dough
6:03 cutting noodles
8:09 cook noodles
8:44 serve the ramen