Homemade Ramen Noodles are something that any real ramen fan needs to make at least a few times in their life. While it isn’t a fast element of the bowl of ramen to make, it isn’t really difficult, either. I would suggest using some special equipment to make the process easier, but you can also do this by hand if you prefer.
Homemade Ramen Noodles
The basis for this pasta recipe is alllllll over the net. There are about 100 different versions of homemade ramen noodles, but the basics are all the same.
Wheat flour. Water. Salt. Kansui.
What is Kansui?
Kansui is an alkaline solution that gives ramen noodles their springy texture. Sciency, right?
Turns out kansui is nearly impossible to find online in the US unless you want to pay a million dollars for shipping. HARD PASS.
Guess what though? Homemade kansui is really easy. Maggie from The Omnivore’s Cookbook with her genius post on BAKING baking soda. I also found a great article from the New York Times on this subject as well.
That’s all to say, I didn’t invent any wheels here, and you don’t have to either. I am pretty happy with my version of the traditional homemade ramen noodle, as was my family, so I’m super excited to share it with you here!
Tips for amazing homemade ramen noodles
Homemade ramen noodles aren’t hard, but if you have never made a homemade noodle before it will definitely be an adventure. Here are my tips as a mildly-experienced pasta-maker, after my first go-round with ramen noodles.
Break out your mixer and dough hook
The first thing you have to know about making homemade ramen noodles is that a mixer is going to be your best friend. This is a relatively dry dough, so if you are working it by hand prepare for a bit of a workout.
If you do decide to give this a go with no mechanical assistance, get some gloves. The homemade kansui is an alkaline solution made from baked baking soda, and it can be irritating to your skin.
A pasta machine is your next best friend
A pasta machine is going to make quick work of this dry, semi-hard-to-work dough. You can, in theory, use a rolling pin to get this dough thin enough, and then just slice it with a knife or pizza cutter, but that adds a WHOLE nothing element of HARD to this that the proper equipment would cut down on significantly.
The pasta machine that I linked below in the recipe is a great option and is very similar to the one that I have at my house. There are less-expensive options out there though, so shop around if that’s an issue for you and get a “starter” machine while you see if you enjoy pasta making.
Semi-Pro tip: You can use it again when you make my fettuccini!
Don’t forget to get a big pot of tonkotsu broth brewing so you can have a bowl of your own homemade Ramen soon!
Original Recipe by No Recipes! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Original Source - Omnivores Cookbook
Amount Per Serving:Calories: 330 Total Fat: 2g Saturated Fat: 0g Unsaturated Fat: 1g Sodium: 3mg Carbohydrates: 66g Fiber: 2g Sugar: 0g Protein: 11g
Amount Per Serving:Calories: 0 Sodium: 0mg
Original Recipe by No Recipes!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Original Source - Omnivores Cookbook