Ramen Journal, Part Two: The Noodles

The inspiration for this noodle recipe is from Marc at NoRecipes, where he experimented with different proportions of kansui and water.  However, I preferred the taste of noodles made with regular all-purpose flour as opposed to bread flour.   Another deviation is from the recommendation of wrapping the pre-cooked noodles in plastic wrap for storage in the fridge overnight. The noodles became rather soggy when wrapped and kept in the cold.  By leaving them to air dry for a couple of hours (until hard/brittle), they are more firm when cooked.

Ingredients (Makes Two Servings):

1 Cup All-Purpose Flour
¼ Cup Warm Water
1 Teaspoon Kansui (Potassium Bicarbonate)

Directions:

  1. Add the flour to mixing bowl.
  2. Add kansui to warm water.
  3. Add the water/kansui mixture to mixing bowl.

    Adding the water/kansui mixture to the flour

    Adding the water/kansui mixture to the flour

  4. Mix/knead the dough in the bowl or on a flat surface for around 5-10 minutes – until it has become smooth and elastic.
  5. Flatten and shape the dough for easy entry into widest setting of pasta machine.

    Flattening the dough with the pasta machine

    Flattening the dough with the pasta machine

  6. Run it through the machine once. Fold in half vertically and run through again.  Repeat two or three times until it appears smooth.
  7. Set the pasta machine to a slightly thinner setting and run the dough through again.
  8. Repeat 7 until you have reached desired thinness for noodles.

    About ready to cut the noodles

    About ready to cut the noodles

  9. Change setting on pasta machine to cut noodles.  Cut the dough in half for easier cutting.  Run the first half of dough through the cutter.
  10.  Place batch of noodles on a plate or a surface where it can be spread out. Sprinkle some flour on the noodles to prevent them from sticking.
  11. Cut the second batch of noodles and repeat 10.  Let dry for a couple of hours until the noodles have hardened.
Letting the noodles dry

Letting the noodles dry

The noodles should be cooked in boiling water for 1 minute and 45 seconds.

Up next: Pork belly, other ramen toppings, and putting it all together.

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2 thoughts on “Ramen Journal, Part Two: The Noodles

  1. Pingback: 279/365: National Noodle Day | Eat My Words

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