Made From Scratch: Ramen

Photo by Lisa M.
Adapted from notquitenigella.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from notquitenigella.com

Ingredients

  • 2

    cups bread flour

  • 1

    teaspoon fine salt

  • With

  • 1/2

    cup lukewarm water approximately

  • 1

    teaspoon lye water

  • OR

  • 2

    eggs at room temperature, beaten well

  • 5-6

    tablespoons lukewarm water

  • 1/2

    teaspoon bi carb of soda

Directions

Step 1 - In a mixer fitted with a dough attachment, place the flour and salt. Make a well in the centre and add either the water and lye or the eggs and 4 tablespoons of water. Knead on the lowest speed to combine. Add water if necessary to form a dough and knead until smooth and elastic (about 4-5 minutes). The lye will turn the dough yellow while if you're using eggs, the yolks will. Wrap in cling wrap and if it is a hot day, allow to rest for 2-3 hours or if a cold day, 4-5 hours. You can also store it in the fridge overnight. Step 2 - Take your pasta machine and lightly flour the machine and surface. Pass the dough through through the widest 0 setting or you can also roll it out with a rolling pin. Keep rolling until you get to the number 3 setting. Step 3 - Have a tray sprinkled with flour ready. Attach the spaghetti attachment to your pasta maker and flour this lightly. Pass through the dough and gather the strands and place on the flour lined tray. When completed put a large pot of water to boil and take a small handful of the noodles and simmer-it only takes about a minute to cook them. Rinse in a colander under cold running water.

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