Add <quantity>10<unit>g</unit></quantity> of salt to <quantity>336<unit>g</unit></quantity> of water. Stir to dissolve

Add <quantity>15<unit>g</unit></quantity> of kansui. Stir to disolve

Pour liquid slowly into bowl with <quantity>1050<unit>g</unit></quantity> 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