Ramen Noodles
Ramen noodles are a key component of the traditional Japanese ramen bowl. They are made from wheat flour, water, salt, and kansui, an alkaline solution that gives them a unique texture and flavor. Preparing ramen noodles requires basic ingredients and…
Ustensiles
Ingrédients — 5 parts
Préparation
Prepare the kansui by mixing the kansui powder with water.
Add the salt to the water and kansui mixture.
In a large bowl, gradually add the water to the flour and mix until most of the flour is hydrated.
Mix the dough with your hands to evenly distribute the water.
Place the dough in a plastic bag, remove the air, and let it rest at room temperature for 30 minutes.
Knead the dough by walking on it to flatten it well.
Let the dough rest again for 30 minutes.
Cut the dough into strips and roll them out until they can pass through the pasta machine.
Pass the strips through the pasta machine, gradually reducing the thickness.
Cut the noodles to the desired length.
Let the noodles rest in the refrigerator for 1 to 2 days before using.
Cook the noodles for about 1 minute in a large pot of boiling water.
Drain well and serve quickly with your ramen.