Beginner Guide to Making Ramen Noodles from Scratch
About this recipe
Making ramen noodles from scratch might sound intimidating, but this beginner-friendly recipe simplifies the process with just a few key ingredients and techniques. The creator emphasizes the importance of ratios, making it easier for anyone to recreate these delicious noodles at home.
This version focuses on a high hydration noodle, which is not only easier to work with but also results in a chewier texture that holds up well in soup. Perfect for those just starting out on their ramen-making journey!
Ingredient notes
- Using sodium carbonate in this recipe as the alkaline agent.
- Potato starch or corn starch is recommended for dusting, but the quantity is not specified.
Tips from Way of Ramen’s video
- Make sure to weigh all ingredients accurately, as the recipe is based on the weight of the flour.
- When adding the kansui solution to the flour, do it slowly to ensure even hydration and avoid clumping.
- After mixing, rub the dough between your hands to further hydrate any dry flour, ensuring a well-mixed dough.
Good to know
- What is the hydration percentage of these noodles?
- The noodles are made with a hydration percentage of 40%.
- What should I use for dusting the noodles?
- You can use potato starch or corn starch for dusting.
- What is the purpose of baking the baking soda?
- Baking the baking soda converts it into sodium carbonate, which is used in the recipe.
- How do I knead the dough?
- You can knead the dough by stepping on it after it has rested in a Ziploc bag.
No life story here — the video and the recipe are the whole point. All credit to Way of Ramen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 250 degrees Fahrenheit to make sodium carbonate from baking soda.
- 2
Weigh out 100 grams of baking soda and spread it on a foil-lined baking sheet. Bake for one hour to convert it to sodium carbonate.
- 3
Weigh out 500 grams of bread flour using a kitchen scale.
- 4
Weigh out 5 grams of sodium carbonate and 5 grams of kosher salt, both of which are 1% of the weight of the flour.
- 5
Weigh out 200 grams of cold, filtered water, which is 40% of the weight of the flour.
- 6
In a bowl, add the sodium carbonate and kosher salt to the cold water and stir until dissolved to create the kansui solution.
- 7
Slowly add the kansui solution to the bowl of flour, a little at a time, stirring continuously for about 5 to 6 minutes until all the solution is incorporated.
- 8
Once the kansui is added, use your hands to rub the loose dough to further hydrate any dry flour, ensuring even hydration throughout the dough.
- 9
Transfer the dough into a Ziploc bag, remove as much air as possible, and let it rest at room temperature for 30 minutes.
- 10
After resting, release any excess air from the bag and knead the dough by stepping on it to flatten it into a sheet.
- 11
Let the dough rest for another 30 minutes after kneading.
- 12
Dust your work surface with potato starch, then take the dough out of the bag and cut it into strips smaller than the width of your pasta machine.
- 13
Roll out the dough to the largest setting on your pasta machine, then fold it in half and roll it again to laminate the dough.
- 14
Set the pasta machine to the widest setting and feed in the dough, rolling it down to your desired thickness (usually between 5 to 7 on the machine).
- 15
Cut the rolled dough into noodles of your preferred length.
Heads up — we had to guess a little:
- The quantity for potato starch or corn starch for dusting was inferred as it was not specified in the provided signals.
Credit where it’s due: this recipe was transcribed from Way of Ramen’s original video on YouTube. Follow them there — it’s their dish.
Are you Way of Ramen? Claim this page or ask us to take it down. Your call, always.
