- 500g Strong White Flour
- 200g Water
- 5g Sodium carbonate (see notes)
- 5g Salt
Make the kansui (alkaline water): add sodium carbonate and salt to water in a jug and dissolve.
Put flour into a bowl, trickle in the kansui very slowly to get even hydration, mixing constantly with chopsticks. After all of the kansui is added it should look like rice.
Use hands to rub apart any clumps left, this is to hydrate the flour as fully as possible. Then bring together into a ball (this will be dry and flaky).
Put in a sealed bag (I use a vacuum bag) and rest for 20 mins.
Use feet to knead the bag of dough and flatted into a sheet.
- Rest another 20 mins.
Cut dough thinner than the entryway of the pasta machine, feed through and laminate dough to knead by folding in thirds each time.
Once smooth, roll thinner and thinner until at setting 2 on the machine.
For shorter noodles cut sheet in half, for longer leave as it is.
Use the noodle cutter to cut the noddles. Angle the sheet flat ninety degrees to the cutter to prevent bunching.
- Dust noodles with flour or starch.
Rest in the fridge at least one day before use, boil 2/3 mins.
To make sodium carbonate: bake sodium bicarbonate in the oven at 100C for 1 Hour.
Recipe adapted from Way of Ramen