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Ramen noodles all-purpose baking soda water cold water Ramen noodles bread flour cake flour rye baking soda water cold water
Viewed: 58 - Published at: 4 years agoIngredients
- Basic Ramen Noodles
- 3 cups all-purpose flour
- 4 teaspoons baking soda
- 1/2 cup hot water
- 1/2 cup cold water
- Ramen Noodles Variation with Alternative Flours for Added Texture and Flavor
- 2 cups bread flour (high gluten flour)
- 3/4 cup cake flour (low gluten flour)
- 1/4 rye, kamut, or other flour of choice
- 4 teaspoons baking soda
- 1/2 cup hot water
- 1/2 cup cold water
Method
- Spread the baking soda out in a pan and bake at 275° F for an hour, then dissolve in hot water.
- If using rye or kamut flour, toast in a pan until it smells nutty.
- Combine all flour in a large mixing bowl.
- Add hot water mixture, then cold water, stirring to form a rough ball. The dough will be fairly stiff.
- Knead aggressively for 5 minutes until dough becomes more elastic. Let rest for 20 minutes, then knead again for 5 minutes.
- Allow the dough to rest for at least an hour in the fridge.
- Flatten the dough into a disk and cut into 6 slices. Each slice is a single serving of ramen.
- Roll each portion out to around 1/16th or 1mm thickness using a rolling pin or pasta maker. If the dough is too elastic, allow it to rest for a few minutes before continuing.
- Cut noodles using a sharp knife or a pasta maker. If cutting by hand, dust the sheet of dough with flour to prevent sticking, and fold over twice. Slice as thinly as possible.
- If not using right away, cover with a slightly moist cloth and allow to air dry.
- Boil in salted water for 5 minutes and serve with your choice of toppings.
