"HOMEMADE RAMEN NOODLES FROM SCRATCH

By RoketJSquerl

Forget about the packaged, dried ramen you get at the supermarket, fresh homemade ramen is so much tastier, healthier and palm-oil free. Enjoy your fresh ramen any way you want in a delicious bowl of ramen soup packed with your favorite fresh veggies.

Ingredients

• MAKES 4 PORTIONS FOR RAMEN SOUP
• 2 hr, 30
• Prep Time
• 2 min
• Cook Time
• 2 hr, 32
• Total Time
• Save RecipeSave Recipe Print Recipe
• 1/2 cup baking soda
• 1/2 cup warm water
• 2 cups bread flour OR 2 cups all-purpose flour with 2 teaspoons wheat gluten

Details

Servings 4
Preparation time 150mins
Cooking time 152mins
Adapted from cilantroandcitronella.com

Preparation

Step 1

Preheat the oven to 125°C (250°F). Spread the baking soda on a foil-lined baking sheet and bake for 1 hour. You only need 1 ½ teaspoons each time you make ramen so store the remainder in an air-tight container for another day.
Dissolve 1 ½ teaspoons of the baked baking soda in the warm water. Place the flour in a bowl and stir in the water-baking soda mix. When the dough begins to come together, turn it out onto the counter and knead for 10 minutes. It’s a dry, tough dough that’s difficult to knead but resist the urge to add more water or the noodles will become too soft. Wrap the dough ball in cling film and let it rest at room temperature for 1 hour.
Divide the dough into 4 equal portions. Re-wrap 3 portions while you work with one. Flatten it as best you can with a rolling pin and begin passing it through the pasta machine on the widest setting. Just like making regular pasta, fold it into thirds and pass it through again until you get a smooth rectangle. If it’s sticking you can dust it with a little flour. Begin reducing the thickness until you get to about the third-last width, or whichever width you prefer for your noodles. Cut with the spaghetti attachment.
If your pasta maker came with a drying rack, then use that to hang the noodles without them touching each other. Or you can MacGyver a drying rack with a broomstick or something. Alternatively, dust the noodles with a bit of flour and leave them in little piles on a pan.
When you’ve finished rolling out all the noodles you can either leave them to dry to cook later; cook them immediately in salted boiling water for 60 – 90 seconds, rinse with fresh water to remove any excess flour and build your soup; or freeze them in individual portions for another day.