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 giv
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 can be customized with various additions to achieve different flavors and textures. This recipe guides you through the steps of making homemade ramen noodles using readily available ingredients from the supermarket.
Time
2 h. 1 min. =
1 h. +
1 min. +
1 h.
Utensils
1 plastic bag1 pasta sheeter1 rolling pin1 bowl1 kitchen scale
Ingredients for 5 parts
- 5 g. sea salt
- 185 ml. water
- 500 g. soft / patent flour
- 1 maïzena
- 6 g. baking soda
Steps
- 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.