Ramen Noodles
1h
This dough is made in a slightly less conventional way than many other pasta recipes. However, it yields noodles that have both a wonderful flavor and texture.
Ramen noodles are traditional noodles made in Japan and often eaten in a ramen broth as a soup. These noodles are distinguished from most other noodles by their use of kansui, which is a Japanese alkaline powder. It is mixed to form a lye water and is what gives ramen noodles their signature firm texture.
Add 10 g of salt to 336 g of water. Stir to dissolve
Add 15 g of kansui. Stir to disolve
Pour liquid slowly into bowl with 1050 g of all purpose flour while stirring
Incorporate until liquid is absorbed but before a ball is formed
Cover with a towel for 20m until the dough hydrates
Place the dough in a zipper bag
Press it with hands. Then gently press in all directions with a rolling pin
Remove the dough from the zipper bag. Fold into a square. Gently press again with a rolling pin
Pass through a dough sheeter three times on each setting. Continue increasing the dial until reaching setting 6
Dust both sides of the dough with cornstarch
Insert 4mm pasta cutter in to the sheeter and roll pasta sheet to form noodles
Bring unsalted water to a boil in a medium pot. Cook noodles for 1m. The noodles should remain firm
The Ramen Noodles are ready
Yield 8 people
Kansui
15 g
Cornstarch
to dust
All-Purpose Flour
1050 g
Salt
10 g
Water
336 g
Equipment
Pasta Sheeter
Rolling Pin
Zipper Bag