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Homemade Ramen Noodles - 手打ち中華麺
Jp

Preparations

  1. Step 1

    Measure all ingredients. In a small pitcher, mix water, salt and baking soda.

In a food processor, add flour and pour about 80 -90% of the liquid and blend well.

Check the dough, it should just hold together if you grab a handful of the dough and squeeze in your hand. It should be firm otherwise it will be too sticky to handle.

Add the rest of the water if the dough is too dry.

Put the mixture in a heavy duty plastic bag (ziploc) and let it rest for 5 mins.

    Measure all ingredients. In a small pitcher, mix water, salt and baking soda.

    In a food processor, add flour and pour about 80 -90% of the liquid and blend well.

    Check the dough, it should just hold together if you grab a handful of the dough and squeeze in your hand. It should be firm otherwise it will be too sticky to handle.

    Add the rest of the water if the dough is too dry.

    Put the mixture in a heavy duty plastic bag (ziploc) and let it rest for 5 mins.

  2. Step 2

    Spread a clean tarp or a news paper on the flat surface and place the dough in the plastic bag on top.

Put your body weight on your foot, spread the dough. Once it's spread flat fold the dough into four and spread it again with your foot.

    Spread a clean tarp or a news paper on the flat surface and place the dough in the plastic bag on top.

    Put your body weight on your foot, spread the dough. Once it's spread flat fold the dough into four and spread it again with your foot.

  3. Step 3

    Shape the dough into a ball and put it back in the plastic bag.

Let the dough rest for 20 mins.

    Shape the dough into a ball and put it back in the plastic bag.

    Let the dough rest for 20 mins.

  4. Step 4

    Cut the dough into 5 to 6 equally sized piece (about 250g each) and with a small rolling pin, roll the dough out to 8mm thick.

    Cut the dough into 5 to 6 equally sized piece (about 250g each) and with a small rolling pin, roll the dough out to 8mm thick.

  5. Step 5

    Set your pasta machine to the thickest setting and feed the dough through.

Fold the dough in half and feed it again.

Repeat this process for 6 to 8 times.

    Set your pasta machine to the thickest setting and feed the dough through.

    Fold the dough in half and feed it again.

    Repeat this process for 6 to 8 times.

  6. Step 6

    Set the pasta machine to thinner setting by one level and feed the dough through.

Set the pasta machine to another one level thinner again and feed the dough through.

Repeat this process until you roll the dough to about 1 - 2 mm in thickness. (4 or 5 on Atlas pasta machine)

    Set the pasta machine to thinner setting by one level and feed the dough through.

    Set the pasta machine to another one level thinner again and feed the dough through.

    Repeat this process until you roll the dough to about 1 - 2 mm in thickness. (4 or 5 on Atlas pasta machine)

  7. Step 7

    Dust lightly the dough with corn starch on both sides and feed it through the pasta cutter. (Use the narrow side)

Cut the noodles in half and dust they some more with corn starch to prevent sticking.

    Dust lightly the dough with corn starch on both sides and feed it through the pasta cutter. (Use the narrow side)

    Cut the noodles in half and dust they some more with corn starch to prevent sticking.

  8. Step 8

    Place the noodles in a air tight container and rest the noodle in the fridge for 2 - 4 days.

    Place the noodles in a air tight container and rest the noodle in the fridge for 2 - 4 days.

  9. Step 9

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

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