Ingredients
Equipment
Method
- Add 4 1/2 tbsp water, salt, and baked baking soda to a medium mixing bowl. Stir until mostly dissolved.
- Add the 00 flour and mix with a fork until a very dry shaggy dough forms.
- Use your hands to bring the dough together into a rough ball. If it is too dry to clump together, add the remaining water 1/2 tsp at a time until the dough holds together when pressed.
- Knead by hand for approximately 5 minutes until smooth, either in a large mixing bowl or on a clean surface. The dough should feel firm rather than soft.
- Cover the dough with plastic wrap, a clean towel, or an upside-down bowl. Rest in the refrigerator for at least 1 hour, or up to overnight, before rolling.
- After resting, roll out the dough:If using KitchenAid pasta roller attachments, divide the dough into 2 or 3 smaller pieces and feed each piece through the rollers, starting at setting 1 and gradually working down to about setting 6. If rolling by hand, lightly flour your work surface and rolling pin, then roll into a thin rectangle about 1/16 inch thick.
- Cut the noodles: If using KitchenAid pasta cutter attachments, feed each sheet through the spaghetti cutter for traditional ramen bowls or the fettuccine cutter for wider stir fry noodles. If cutting by hand, lightly dust the sheet with flour, loosely fold it into thirds or roll it into a loose cylinder, then slice into thin strips with a sharp knife. Cut about 1/8 inch wide for ramen bowls or about 1/4 inch wide for stir fries.
- Carefully unfold the noodles, separate them gently with your fingers, and dust lightly with flour if needed to prevent sticking.
- Cook immediately or store for later following the storage instructions.
- For broth-based ramen, boil the noodles for approximately 2 to 3 minutes before adding to hot broth. For stir fry dishes, boil for approximately 1 1/2 to 2 minutes, drain, then finish cooking in the stir fry sauce.
Notes
- 00 flour creates a smoother, silkier dough than all-purpose flour.
- Baked baking soda helps create the chewy texture associated with ramen noodles.
- The dough should feel firm and fairly dry, but it needs to hold together when pressed.
- This recipe is best mixed by hand due to the small batch size.
- For two hungry adults, double the recipe and keep the same ingredient ratios.
Storage
- The dough can rest at room temperature for up to 2 hours, but chilling in the fridge gives better results.
- Wrap tightly and refrigerate unrolled dough for up to 24 hours.
- Fresh cut noodles can be lightly floured, covered, and left at room temperature for 2-3 hours.
- Store cut noodles in an airtight container in the refrigerator for up to 24 hours.
- Freeze lightly floured noodle nests for up to 1 month.
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Nutrition information is automatically calculated, so should only be used as an approximation.