Handmade Fresh Ramen Noodles: a Taste of Authenticity

Ingredients

• 250 g (2 cups)all-purpose flour
• 125 ml (1/2 cup)water
• 5 g (1 teaspoon)kansui (alkaline mineral water)
• 1 g (1/4 teaspoon)salt
• For boilingwater

Instructions

1. 1

   Mix the dough

   Combine the flour, kansui and salt in a bowl. Add the water gradually as you mix, stopping when a shaggy dough forms.

2. 2

   Knead until smooth

   Move the dough to a clean surface and knead it for about 5–10 minutes, until smooth.

3. 3

   Rest the dough

   Wrap the dough in cling film and leave it to rest at room temperature for 30 minutes.

4. 4

   Roll the portions

   Divide the dough into manageable portions. Roll each portion thinly with a rolling pin or pasta machine.

5. 5

   Cut the noodles

   Fold the rolled dough and slice it into thin strips about 6 mm (1/4 inch) wide.

6. 6

   Boil and rinse

   Bring a large pan of water to a rolling boil. Add the noodles and cook for 2–3 minutes, until al dente. Drain in a colander and rinse under cold water to stop the cooking.

What are ramen noodles?

Ramen is a Japanese noodle dish, and its noodles are commonly made with wheat flour and kansui, an alkaline ingredient that gives them their characteristic spring and chew. This recipe focuses on the noodles themselves, ready to add to a ramen broth or another noodle dish.

Kansui: it distinguishes ramen dough from ordinary pasta dough, helping produce the firm, elastic texture that works well in hot soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 0g protein, 0g carbs, 1g fat.

The flour supplies most of the carbohydrates, while the small amounts of salt and kansui contribute little energy; the recipe contains no substantial protein or fat source. Pair a portion with a protein-rich topping and vegetables in broth for a more rounded bowl.

Choosing the ingredients

Flour: all-purpose flour makes this recipe accessible and forms the structure of the noodles. Measure the 250 g carefully for a consistent dough.

Kansui and salt: distribute both through the flour before adding water so they are mixed throughout the dough.

Getting the dough together

Water: add the 125 ml gradually while mixing. The dough is meant to look shaggy at first rather than smooth and fully cohesive.

Kneading: work the dough for 5–10 minutes, until its surface is smooth. The 30-minute rest at room temperature gives you a pause before rolling.

Rolling and cutting

Thin sheets: divide the dough into manageable portions and roll each portion thinly, using either a rolling pin or a pasta machine.

Even strips: fold the sheet before slicing it into strips about 6 mm wide. Keeping the strips similar in width helps them cook at a similar pace.

How to judge doneness

Boiling: cook the noodles in a large pan of water at a rolling boil for 2–3 minutes. The recipe's cue is al dente, so check the texture within that time rather than waiting for the noodles to turn soft.

Rinsing: drain and rinse under cold water as directed to stop the cooking. This makes it easier to avoid carrying the boiling time too far.

Serving the noodles

Broth: add the cooked noodles to a bowl of ramen broth, or serve them with a broth and toppings you already enjoy. Keep in mind the recipe seasons the dough lightly with salt.

Timing: have the serving bowl or broth ready for the noodles after draining, so they can be served while freshly cooked.

Recipe notes & tips

• Add the water gradually so you can mix it evenly into the flour.
• Knead until the dough looks smooth before wrapping it to rest.
• Use a rolling pin or pasta machine to roll each portion thinly.
• Aim for strips about 6 mm (1/4 inch) wide.
• Start checking the noodles at 2 minutes so they remain al dente.

Variations

• Change the width: cut wider or narrower strips to suit the bowl you are making.
• Use a pasta machine: roll each portion through the machine for thin, even sheets.
• Serve in broth: add the freshly cooked noodles to a ramen-style soup.
• Serve with toppings: finish the noodles with toppings of your choice.
• Make a noodle salad: rinse the cooked noodles and serve them chilled with a dressing.

Common mistakes to avoid

• Adding all the water at once: add it gradually while mixing to help the dough come together evenly.
• Stopping kneading too soon: continue for about 5–10 minutes, until the dough is smooth.
• Skipping the rest: wrap the dough and leave it at room temperature for 30 minutes before rolling.
• Rolling too thickly: roll each portion thinly so the strips cook through in the stated time.
• Overcooking the noodles: boil for 2–3 minutes and check for an al dente texture.
• Leaving the noodles to cook after draining: rinse them under cold water to stop the cooking.

How to store

For the best texture, cook and serve the noodles fresh. If you have cooked leftovers, refrigerate them in a sealed container and reheat briefly in hot broth or boiling water; use within 2 days.

Frequently asked questions