Homemade Ramen Noodles

Ingredients

• 1 tbsp baking soda
• 500 g all-purpose flour
• 5 g salt
• 210 ml water
• cornstarch or potato starch for dusting

Instructions

1. 1

   --- Prepare the alkaline water ---

2. 2

   Preheat the oven to 250 °F (120°C) and line a small baking sheet with aluminum foil. Spread the baking powder on the baking sheet and bake for about 1 hour. Let cool, and transfer the baked baking soda to a small container. You can then store the baking soda for months and use it when needed

3. 3

   To make the alkaline water for one batch of noodles: dissolve 1/4 tsp of the baked baking soda in 1 teaspoon of water.

4. 4

   --- Make the noodles ---

5. 5

   Make the dough: Add the flour, alkaline water, salt, and 3/4 of the water to the bowl of a stand mixer fitted with the paddle attachment. Knead on low-medium for about 1 minute or until it forms a sandy texture. Slowly pour in the rest of the water and knead until it forms a coarse texture. Test the dough by pressing it between your hands. It should be dry but soft enough to hold together into a ball.

6. 6

   Let it rest: Cover with plastic wrap to touch and let the dough rest for 45-60 minutes at room temperature.

7. 7

   Roll the dough: Divide the dough into 6 even pieces. Using a pastry roller, slightly flatten one piece into a small rectangle of a ½-inch thickness.

8. 8

   Using a pasta maker or a Kitchenaid fitted with the pasta roller attachment, run the dough through the widest setting. Repeat this step 3-4 times or until the dough is smooth.

9. 9

   Decrease the thickness setting of your pasta roller to your desired thickness (I used setting 2 on my Kitchenaid pasta roller) and run the dough another 2-3 times. Dust your pasta sheet with cornstarch and repeat with the remaining pieces of dough.

10. 10

    Cut the noodles: Working with one at a time, run a pasta sheet through the spaghetti cutter attachment and toss the noodles with cornstarch. Transfer the noodles to a container and repeat with the remaining sheets of dough.

11. 11

    Let the noodles rest for at least 1 day in the refrigerator, in an airtight container.

12. 12

    Cook the noodles: Bring a large pot of water to a boil. Once boiling, add the noodles and cook for about 2 minutes or until just tender. Drain and rinse the noodles once under cold water to stop the cooking process.

13. 13

    Use these noodles in ramen, stir-fries, or cold noodle salads!