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)
- Add the flour to mixing bowl.
- Add kansui to warm water.
- Add the water/kansui mixture to mixing bowl.
- Mix/knead the dough in the bowl or on a flat surface for around 5-10 minutes – until it has become smooth and elastic.
- Flatten and shape the dough for easy entry into widest setting of pasta machine.
- Run it through the machine once. Fold in half vertically and run through again. Repeat two or three times until it appears smooth.
- Set the pasta machine to a slightly thinner setting and run the dough through again.
- Repeat 7 until you have reached desired thinness for noodles.
- 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.
- 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.
- Cut the second batch of noodles and repeat 10. Let dry for a couple of hours until the noodles have hardened.
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.