"Homemade Udon Noodles

By RoketJSquerl

Homemade Udon Noodles from scratch with step-by-step introductions and pictures. A traditional Japanese noodle recipe. Use it for ramen or stir-fry.

Ingredients

• 200 200 405) g pastry flour (type 405)
• 200 200 405) g pastry flour (type 405)
• 200 200 405) g pastry flour (type 405)
• 110 110 110 g water lukewarm
• 110 110 110 g water lukewarm
• 110 110 110 g water lukewarm
• 10 10 10 g sea salt
• 10 10 10 g sea salt
• 10 10 10 g sea salt
• 2 2 2 tbsp cornstarch
• 2 2 2 tbsp cornstarch
• 2 2 2 tbsp cornstarch

Details

Servings 2
Adapted from aline-made.com

Preparation

Step 1

Method
Dilute the sea salt in the lukewarm water. Add it with the flour to the bowl of your kitchen machine and knead at the lowest possible speed level for 5 minutes. Turn the speed level one up and knead for another 10 minutes until you have a smooth dough.

Homemade Udon Noodles Step 1
Wrap the dough in a plastic foil and leave it to rest for one hour at room temperature.

Attach the pasta roller to your kitchen machine. Divide the dough in two. Roll the dough twice through your pasta roller thickness number 0 (~ 4.8mm). Sprinkle with cornstarch and roll it twice through thickness number 2 (~3.3mm). Sprinkle with more cornstarch and fold it like an accordion.

Homemade Udon Noodles Step 3
Using a sharp knife, cut the dough in ∼3mm thick noodles. Cover your hands with cornstarch and divide the noodles carefully, use more cornstarch if needed - you don't want your udon noodles to stick together.

Homemade Udon Noodles Step 4
Repeat the same with the other half of the dough.

Homemade Udon Noodles Step 5
Cook your udon noodles for 10 minutes in boiling water. Wash them afterward with cold water to remove excess starch. Your udon noodles are now ready to use for your favorite Japanese dish.

Homemade Udon Noodles Step 6
Aline’s Suggestion
Using cornstarch when rolling out and cutting your dough prevents the noodles from sticking together. It will wash away during cooking.
You can freeze the udon noodles before cooking. Divide them into portions and freeze in a freezing bag. Cook them straight out of the freezer for 12 minutes in boiling water.
The recipe is inspired by the Udon Noodles Recipe from the lovely Nami "Just One Cookbook". She has delicious Japanese recipes.
Used Kenwood equipment for this recipe:
Kenwood Chef Sense
Dough Hook
Pasta Roller