Ingredients
- 500g Strong White Flour
- 200g Water
- 5g Sodium carbonate (see notes)
- 5g Salt
Method
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Make the kansui (alkaline water): add sodium carbonate and salt to water in a jug and dissolve.
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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.
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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).
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Put in a sealed bag (I use a vacuum bag) and rest for 20 mins.
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Use feet to knead the bag of dough and flatted into a sheet.
- Rest another 20 mins.
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Cut dough thinner than the entryway of the pasta machine, feed through and laminate dough to knead by folding in thirds each time.
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Once smooth, roll thinner and thinner until at setting 2 on the machine.
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For shorter noodles cut sheet in half, for longer leave as it is.
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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.
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Rest in the fridge at least one day before use, boil 2/3 mins.
Notes
To make sodium carbonate: bake sodium bicarbonate in the oven at 100C for 1 Hour.
Recipe adapted from Way of Ramen