Ramen Noodles From Scratch (the No-Knead Easy Way)
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Ramen noodles are easy to make but the dough is tough to knead and roll by hand. To make ramen the easy way, use a pasta machine and let it do all the hard work, essentially making this a no-knead Ramen noodles from scratch method.
I love the feeling of euphoria and pride when I successfully make something from scratch. Kneading soft, malleable dough with my hands for a few minutes? That I can handle. I find the rhythmic motions relaxing. What I don’t love, is when a recipe is too much of a chore. Pounding an ultra-stiff dough with my fist for even 1 minute while not even making a dent? Too much work.
That’s when it’s time to use a pasta machine to help retain my love of noodle-making, my children’s love of noodle-making, and our sanity.
But this ramen dough was just way too tough to knead by hand let alone roll out by hand. So we used an alternate kneading technique that worked for us in the Chinese egg noodle recipe. We took a large rolling pin and hit the dough hard, turned the dough over, repeat. That helped a little.
What helped a lot was using our pasta machine. We have two of these Italian-made pasta machines from Marcato to make things easier for us. One in our Dubai home and one in my parents’ home for when we visit. I was unsure of it at first but now I can’t imagine making noodles without it (bonus: it comes in 9 different colors so you can color-coordinate your kitchen.)
You just feed the dough into the machine and crank the handle to flatten the dough until the desired thinness. And then you cut the flattened dough into thin strands. The machine does all the hard work and this becomes a no-knead Ramen noodles from scratch recipe.
Wondering which pasta machine is best to buy? Click here to read my review of two popular Italian-made brands: the Marcato Atlas versus the Cucina Pro Imperia.
What are Ramen Noodles?
Ramen is a type of Japanese noodle made from wheat flour. In Japan, ramen is eaten freshly made, not like the inexpensive packets of instant noodles (you know, the ones that are 10¢ a packet?) which are deep-fried and full of MSG.
Ramen originated from China: the term “ramen” may have been derived from the Chinese words for pulled noodles (“la mian”) because Chinese noodles were traditionally pulled by hand. Another theory is that “ramen was derived from Chinese “lo mien” which is boiled noodles tossed with sauce.
Can Ramen Noodles Be Made Successfully at Home?
Yes!
You most likely have all the ingredients in your pantry to make homemade ramen noodles from scratch. This is an eggless Japanese ramen noodle recipe and needs only 3 ingredients.
To make fresh ramen at home, all you need is:
- All-purpose flour
- Water
- Alkaline agent: either lye water (aka “kansui” and can be purchased from an Asian grocery store) or baking soda.
To use baking soda to make ramen noodles, you must first bake it in the oven for one hour. Click here for my instructions on how to make *baked* baking soda and why alkaline agents are essential to making ramen noodles.
After you’ve mastered making ramen noodles from scratch, you can serve it with my Tonkotsu ramen with braised pork belly.
How to Make Homemade Ramen Noodles From Scratch
Continue reading below for detailed instructions (with step-by-step photos) on how to make ramen noodles from scratch or you can click here to jump to the print-friendly recipe.
Enjoy and have fun with this!
The basic steps are as follows:
- Add lye water or baked baking soda to warm water to make an alkaline solution.
- Add alkaline solution to the flour; mix and squish dough into a ball.
- Rest dough 30 minutes.
- “Knead” 2-3 minutes with rolling pin.
- Roll dough flat with pasta machine.
- Cut dough into long strips of noodles.
- Simmer noodles briefly in boiling water.
You will need the following (serves 4):
- 240 grams all-purpose flour (2 cups)
- 2 teaspoons baked baking soda (or 1 teaspoon of lye water aka “kansui”)
- 1/2 cup plus 1 teaspoon warm water (you might need more but this is a good start)
- Pasta machine
- Large mixing bowl
- Spoon or spatula or chopsticks
- Measuring cup or kitchen scale. I prefer a kitchen scale (I have this OXO one) because it makes for more consistent measuring as a cup of flour can range anywhere from 100 grams to 300 grams depending on how lightly or tightly packed the flour is.)
Step 1 — Make an alkaline water solution.
Add baked baking soda (or use “kansui” if you have that) to the warm water and mix well to make an alkaline solution.
Step 2 — Mix flour and alkaline solution in a large mixing bowl.
Place flour in a large bowl and pour in the alkaline solution.
The flour will immediately turn a yellowish color as the natural yellow pigments in flavonoid compounds that are otherwise colorless at neutral pH are liberated at a higher basic pH of 9-11, giving the noodles a characteristic golden hue (source: Lucky Peach).
Use a spoon, spatula or chopsticks to mix in the water. The flour will become a crumbly texture and that is what you want for now.
Use your hands to squish the flour crumbs together into a ball.
If the flour doesn’t completely form a ball after a bit of squeezing, then add more water, but only a tablespoon at a time, until you get one cohesive ball.
This is what you are aiming for – a dry and crumbly looking dough with barely any crumbs left in the mixing bowl:
Step 3 — Rest dough for 30 minutes at room temperature.
Wrap the dough in plastic wrap or place it in a bowl covered with a damp towel so the dough does not dry out.
Allow the dough to rest for 30 minutes at room temperaure (just enough time for the kids and I to watch one episode of our favorite Netflix show – currently Voltron because it is the coolest reboot EVER!).
You can also rest the dough in the fridge overnight if you don’t plan on rolling the dough out right away.
Step 4 — “Knead” the dough for 2 to 3 minutes.
This is not a soft, smooth and easy dough to knead like the basic Chinese noodle dough or the Chinese egg noodle dough we previously made. The kids and I really struggled kneading by hand so I let them use a large rolling pin to beat the dough like they did in the Chinese egg noodle recipe.
They took turns beating the dough for about 3 minutes. To “knead” with a rolling pin, give the dough a couple of whacks, pat into a ball, whack it again and repeat. I find that putting on their favorite music helps the time pass quickly. We’re currently rocking to “Shake it Off” from the silly kids movie Sing.
Step 5 — Roll the dough flat with a pasta machine.
Set your pasta machine to the widest setting (Level 0 for Marcato brand and Level 6 for Imperia brand). Divide your dough in half and return the unused portion to it’s plastic wrap or towel covered bowl.
Flatten the other half of your dough as much as possible by hand (or whack with the rolling pin again) and start feeding it through the pasta machine.
Don’t be discouraged by the first pass of the dough through the pasta machine. It will look pretty raggedy and holey and uneven but will become smooth and even after a few more passes.
Fold the raggedy dough into thirds and pass it through the machine again. Repeat 3 or 4 more times.
After a few passes through the machine, it will look and feel smooth and become more and more rectangular. The machine is essentially kneading the dough for you.
Only fold the dough into thirds when you are passing it through the widest setting of the machine.
Keep folding in thirds and passing it through the widest setting until you get one long rectangular piece that’s not broken into pieces (it took us 6-8 passes).
Once the dough is flattened to a nice looking (not holey or broken into bits) rectangular shape, pass the dough through the machine two more times but in one piece without folding it into thirds. You are still using the widest setting of the machine.
Step 6 — Continue rolling the dough through the pasta maker until desired thinness.
Now adjust the machine setting to the next size setting and pass the dough through 2 times but remember: DO NOT FOLD in thirds anymore. Pass the dough through as a single sheet. Dust with a little bit of tapioca or corn starch before each pass to prevent any possible stick-age.
With the Marcato pasta machine, we started with the widest setting of 0, then went to level 1, then level 2, then level 3 and stopped at level 4 which according to the user manual is 1.9mm (1/16 inch). We did try level 5 but the noodles came out too thin for our liking.
At this point, the dough will not be completely smooth like the our homemade udon dough but once it passes through the cutters, it will be still become beautiful noodles!
Step 7 — Cut dough into long strips of noodles with the pasta machine.
Finally we are ready to cut the dough into strands! Our Marcato pasta machine came with two size options – a thick fettucine size or a thin spaghettini size. We used the spaghettini cutter to make these ramen noodles.
Our flattened dough was a bit long so the children cut it in half using a dough scraper/cutter or you can also use a knife.
Lightly dust the dough with tapioca or corn starch and then pass it through the cutters:
This is our favorite part – watching that piece of dough slowly emerge out of the machine as many individual strands of noodles! It’s a WOW moment for us every time.
Repeat the process with the other half of the dough.
Step 8 — Simmer noodles in boiling water.
To cook these noodles, bring a large pot of water to boil. Then add the noodles and cook for 1 minute. These noodles are thin so don’t need much time to cook at all or they’ll become very gummy/sticky. You want to undercook them slightly as they’ll also soften up slightly in your soup broth. Drain and rinse under cold water.
There you go – fresh homemade ramen noodles from scratch the no-knead easy way!
When you make your first batch of noodles, you will feel as proud and as euphoric as we did. Don’t worry if your first batch isn’t perfect. Remember: Noodles aren’t meant to be perfect, they’re meant to be shared.
After you’ve mastered making ramen noodles from scratch, you can serve it with my Tonkotsu ramen with braised pork belly.
Be sure to tag us on Instagram (@gingerandscotch) and Twitter (@gingerandscotch) and show us your noodle-making in action.
Happy Noodling!
-Sandy
Homemade Ramen Noodles From Scratch
Ingredients
- 240 grams All-purpose flour (or 8 oz, about 2 cups)
- 2 teaspoons baked baking soda (or 1 teaspoon lye water aka “kansui”)
- 1/2 cup + 1 teaspoon warm water
Instructions
- Make Your alkaline water solution.Add baked baking soda (or use "kansui" if you have that) to the warm water and mix well to make an alkaline solution.
- Mix flour and alkaline solution in a large mixing bowl. Place flour in a large bowl and pour in the alkaline solution. The flour will immediately turn a yellowish. Use a spoon, spatula or chopsticks to mix in the water until it is all incorporated into the flour. Then use your hands to squeeze the flour "crumbs" together into a ball. If the flour doesn’t completely form a ball after a bit of squeezing, then add more water, but only a tablespoon at a time, until you get one cohesive ball.
- Rest dough for 30 minutes at room temperature. Wrap the dough in plastic wrap or place it in a bowl covered with a damp towel so the dough does not dry out.
- “Knead” the dough for 2-3 minutes. Knead by hand or “knead” with a large-diameter rolling pin. To “knead” with a rolling pin, give the dough a couple of whacks, pat into a ball, whack it again and repeat.
- Roll dough flat with the pasta machine at the widest setting. Set your pasta machine to the widest setting (level 0 for Marcato brand and Level 6 for Imperia brand). Divide your dough in half and return the unused portion to it’s plastic wrap or towel covered bowl. Flatten the other half of your dough as much as possible by hand (or whack with the rolling pin again) and start feeding it through the pasta machine.It will look raggedy and rough. Fold the raggedy dough into thirds and pass it through the machine again. Repeat 5 or 6 more times. Once the dough is flattened to a nice looking (not holey or broken into bits) rectangular shape, pass the dough through the machine two more times but in one piece without folding it into thirds.
- Continue rolling the dough through the pasta machine until desired thickness.Adjust the pasta machine to the next smaller size setting and pass the dough through the rollers 2 more times but remember DO NOT FOLD in thirds anymore. Pass it through as a single sheet.Dust dough with a little tapioca starch or corn starch to prevent any possible stick-age.With our Marcato pasta machine, we started with the widest setting of 0, then went to level 1, then level 2 and stopped at level 4 which according ot the user manual is 1.9mm (1/16 inch) thickness. We did try level 5 but the noodles came out too thin for our liking.At this point, the dough may not be completely smooth like our homemade udon dough but once it passes through the cutters, it will still become beautiful noodles!
- Cut dough into long strips of noodles with the pasta machine.Our Marcato pasta machine came with only two size options – a thick fettucine size or a thin spaghettini size. We used the spaghettini cutter to make these ramen noodles.If your flattened dough is too long, cut it in half. Lightly dust the dough with tapioca or corn starch and then pass it through the cutters.
- Simmer noodles in boiling water. To cook these noodles, bring a large pot of water to boil. Then add the noodles and cook for 1 minute. These noodles are thin so don’t need much time to cook at all or they’ll become very gummy/sticky. ou want to undercook them slightly as they’ll also soften up slightly in your soup broth. Drain and rinse under cold water.
Notes
• Marcato pasta machine
• Imperia pasta machine
• OXO digital scale
• OXO dough cutter and scraper
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Is there anyway to keep the noodles after you make them? There’s just two of us, and we tried freezing the extra noodles, but it doesn’t seem to work well. Any ideas? Thank you!!
Thank you for all these lovely recipes.
I bake bread and from that experience your giving weight for flour is certainly the right thing to do, wonder whether you should do the same for water too? How big is the cup you use , standard 250 ml or 240 ml US?
Could not help adding that the kids make it all a perfect story, your daughter walking on top of the udon dough (with that serious look) is giving me such big smile every time I look at it 🙂 Lovely.
Hello!
Thank you for sharing this amazing recipe! ?
I am planning to buy the Marcato 150 Machine to make Ramen Noodles.
You said that the “spaghettini size” attachment was used to make your ramen noodles, but in the description of the Marcato Machine it says “Marcato’s Original World-Famous Atlas Pasta Machine rolls and cuts pasta dough for making traditional lasagne, fettuccine, and tagliolini at home”.
The question is: do I need to buy some extra attachment to make Ramen Noodles? Is it the Spaghetti (“Spaghettini”)? I saw some more sizes, like Vermicelli… Or the sizes that cames with the machine is enough to make the ramen noodles?
(Link of the attachments: https://www.amazon.com/gp/product/B000BI4DWC/ref=crt_ewc_title_dp_2?ie=UTF8&psc=1&smid=ATVPDKIKX0DER )
I’ll appreciate your help… ?
Thank you!
Yes, the Marcato comes with 2 cutter accessories – large (fettuccine) and small (tagliolini). The small cutter size (tagliolini) is similar to spaghettini size so yes, the attachment is sufficient to make ramen noodles.
Thank you for your reply!
Xoxo
I followed your steps for making ramen, using a teaspoon of lye water that I purchased at my local Asian grocery store.
The dough in my case came out surprisingly smooth even as I incorporated the alkaline solution to the flour. I also used my brand new pasta machine for the first time to make them. Ended up continuously feeding the dough through the roller a few extra times, but you really can’t overknead pasta dough, can ya?? Makes for firmer noodles, which is always nice.
Anyway, boiled my first batch as a test run. They came out pretty well; chewy, resilient and with an appropriate amount of bite. The lye water didn’t give them the yellow color that kansui or baked baking soda does, so I will try that method next time as this was more or less just a practice run for me. ?
Excellent recipe.
User “V” complained the amount of baked baking soda was more than what was necessary; at first, I found the noodles to be overly bitter, but when I simply waited for the dough to rest (I’d used bread flour–I’d given up, and had come back to it after a few days) and made sure to roll the noodles out thinly (quicker to cook through), and then cooked them for a greater amount of time, and on a higher heat, the bitter taste was gone, and I found the flavor to be just right and the texture to be nearly perfect (VERY springy, only very slightly mushy on the outside–I’m sure as I learn more, I’ll be able to eliminate that mushiness).
Thank you for trying the recipe and leaving a detailed comment. I’m so happy that the ramen worked out for you. One more thing to add to the cooking process: use a large pot with lots of water to cook the noodles (don’t crowd them in a small pan) and this way, any bitterness will be decreased .
Thanks for the recipe, however 2 teaspoons of sodium carbonate is FAR too much for this amount of noodles, I gave it a shot and was left with a batch of great consistency noodles but FAR too alkaline leaving a bitter taste in the mouth. I recommend 1 teaspoon.
Hi, thanks for trying the recipe. If 1 teaspoon works for you, then stick with it.
We haven’t had any bitterness issues with 2 teaspoons of baking soda (that was baked for an hour).
V,
You have to cook the chemical / taste out–and the cooking out of that chemical / taste is also the bringing forth of the noodles’ springiness (the achievement of its doneness)–thus, the noodles must be cut to a thickness (thin) which will allow them to cook through evenly (the inside should not take too long to cook, allowing the outside to overcook).
I’ve made ramen a few times before, but I’ve never had homemade ramen this good! It was great!
Thank you for the love you put in the recipe. It’s truly magical the amount of passion put into the results, I can feel this passion passed on when I made those noodles.
I followed the recipe exactly by making the baked baking soda, but after all the work, I could not get the dough to stay together through the pasta maker after it rested. Was very crackly and would not hold together at all. I ended up throwing it out as it wouldn’t even roll out with a rolling pin. So sad. No clue what went wrong or how to fix it. But now I have a lot of baked baking powder lol. I was actually at a ramen potluck so I quickly whipped up my go-to noodle recipe, 1 cup flour to 2 eggs and it turned out great. Not traditional ramen, but yummy.
Getting a batch to hold together depends on several factors such as the humidity where you are, the amount of flour used (i.e. did you weigh it, or just go with the volume measurement?) and the amount of water used.
Sometimes I have this issue when making regular pasta, pie crust, or other flour-based recipes. For me, the best fix is to use just a tiny additional amount of water (should not be more than an extra tablespoon or two, start with a teaspoon first) and make sure you’re giving the dough time to rest, as that helps the moisture get distributed equally.
Hi there,
I typically add sesame oil to flour before the eggs, which is also my alkaline agent and gives it a very Japanese flavour. 2 tbsp for 2 cups of flower.
I made these yesterday with the 3 kids I look after every week. These kids are obsessed with everything Japan and they had asked me on more than one occasion to get store ramen noodles for their lunches. I could not bring myself to buy the store stuff and went out of my way to actually educate them on the horrors of store bought ramen. Finding your site was a blessing. This recipe makes fabulous noodles and the kids had so much fun making them as well as eating them. Best of all they have an education on what ramen in Japan really is and how it is made. Thank you for such a great tutorial. Thank you from Rafe (8), Alexis (12) and Skyler (15) and me (forever 21) haha.
Gosh! These are so good! I double the recipe. I made the baked baking powder. I use the noodle attachments on my kitchen aid mixer. really easy. I can’t go back to the packaged stuff.
I made these today (doubled the recipe). They were fabulous!!!
Thank you for sharing. Living on a small remote island it’s great being able to make a batch so quickly using the huge bag of organic bulk wheat and baked baking soda( ur recipe).
Just a question : how can I store the extra noodles?
Hi Susan – I’m so glad to hear this worked out for you! I have frozen extra noodles by first cooking them, cooling them under cold water, then letting them dry out a little before putting them in ziplock bags in 2 person portions. When you are ready to use them, just take noodles out of the freezer and add directly to the broth or parboil for 1 minute if adding to stir-fries. No need to defrost or they may get gummy.
I have bought a drying rack to dry them but haven’t had a chance to experiment with that yet. Once I do, I will write a post on freezing and drying homemade noodles.
Thank you! These turned out awesome. You made it so easy. I even cheated a little further and let my stand mixer do the kneading. now to perfect my broth ?
Yay to awesome! I haven’t tried using my stand mixer yet as I want the kids to work the dough by hand but one day!
What brand of lye water are you using? It seems that different companies produce different strengths. Mee Chun Lye Water is 33%, Tung Chun Lye Water is 42%, and Pun Chun Lye Water is 74.5%! I think this would make a big difference. Unfortunately I can’t find any info on the strength of Koon Chun Lye Water (which seems to be the popular brand in North America). Anyway, I can only get Mee Chun here, and am wondering what brand your recipe is using, in case I need to adjust for a differing strength.
I am using Koon Chun lye water. I started with 1 teaspoon per cup of flour and felt that the smell was too strong so decreased the proportions to 1/2 teaspoon Koon Chun lye water per cup of flour and that has worked well for me. Noodles are still chewy without the strong lye smell/flavor.
Hi,
The idea of using a pasta maker is ingenious, I’ll definitely try it out. unlike somen or egg noodles, I’ve found authentic ramen to be rather bland when not made from scratch and quite difficult to attain from dried varieties. I certainly however do not have to skill to actually pull the noodles…
PS
I’m taiwanese, I just wanted to point out a little error.
lo mein is ??, which meens scooped up noodles.
The origin of Ramen, is ?? la mien: pulled noodles from northern China. A term that’s pretty much completely unknown in English outside of its japanese context.Look up ????, you’ll find it to be much more similar to japanese ramen than lomein. 🙂
Welp, I guess kanji/chinese characters do not in fact show up on blogs… try lan zhou la mian instead of ???? haha
I’ve been searching for days for a Yakisoba noodle recipe and finally realized that they are basically ramen noodles and it’s the sauce that makes the difference. There are so many recipes out there for Ramen Noodles, but this one is explained so well and seems so simple, that I’m going to give it a try. I have never made any form of noodle from scratch before, but I have KitchenAid mixer attachments that I just got for the sole purpose of making noodles at home. Thank you for this recipe and the easy to follow instructions! I’m going to go put my baking soda in the oven right now!
If you have the Kitchen Aid attachments (and are baking baking-soda), then you are for sure ready to rock and roll out noodles! I love this recipe for its simplicity and the alkaline water helps the noodle hold up in the broth. Let me know how it goes and I’d love to hear about what sauce or soup you will be serving your noodles with…
For my first batch, I boiled them in water right after cutting them. Then I just added a bit of olive oil so I could get the taste of the noodle without any sauces. I absolutely LOVE them and so does William. The remaining noodles I boiled for just under a minute and then I fried them in a pan with sesame oil and soy sauce, along with some sliced zucchini and mushrooms.
I tripled the recipe and made myself a TON of them. They are all hanging on a drying rack at the moment and some of them I am going to give to my parents. I did adjust the roller down a few notches as well, because I like thinner noodles and what I was getting was more like a spaghetti noodle. Still tasty, just a bit too thick for what I really like the noodles for.
My next step is to find a spaghetti noodle recipe. That’s what William really wants (my hubby). These were my first ever noodles and it couldn’t have been any easier! The photos you provided helped a great deal in knowing what I should look for as I made them, especially the part about rolling the dough the first time! Thank you so much Sandy!
Debating to try these but worried I may throw the boys out of the house in the process 🙂
Haha! That’s always a possibility. I find that making a batch just for the kids saves my sanity sometimes. This way, I’m sure to have another batch that can make it’s way to dinner.
Are you able to dry these out to cook later, or will it go bad?
I haven’t tried drying pasta yet but yes you can dry them for later use. Loosely twirl the cut noodles into small individual nests (maybe one or two serving sizes per nest – I find that 1 cup of flour serves 2 people). Then allow them to dry on a dry flat surface (like a baking sheet) for 12-24 hours. Turn the nests every few hours so that they dry evenly. Store in an air-tight container.
In Jamie Oliver’s cookbooks, he makes fresh pasta with eggs and says they can be dried and stored for a couple of months. These ramen noodles are egg-less so they should also be good for a couple of months.
The other option is to freeze the noodles but they should be cooked and cooled first. After the noodles have cooled, I store them in ziplock bags – 2 servings per bag. They don’t need to be defrosted, just toss them into hot boiling water from frozen, let the water come back to a simmer and turn off the heat. Then drain immediately and enjoy!
my little boy loves Ramen as much as mommy does hihi. so I suppose it’s about time to learn how to make the noodles fresh from home. thanks for sharing this helpful tips, Sandy 🙂
I love that these noodles can be made super fast so definitely give it a go. Just mix the dough, let it rest 30 minutes, roll and cut. That’s it!
I’ve made my own pasta lots of times and have wanted to make my own Asian noodles too but not known where to start. This recipe is FANTASTIC. I’d had no idea you needed lye water or that you could make a substitute at home with just baking soda – I have tonnes of the stuff in my cupboard! Will definitely give this a go.
Thank you so much for sharing!
We make this recipe almost every week because it’s so easy to whip up (once you’ve baked the baking soda) and everyone in our family loves that it’s homemade with no preservatives or food coloring, etc.
I love how you have involved your children in making the noodles. A lovely recipe, do you think they taste better than shop bought?
I think anything homemade will taste better 🙂 I just hate seeing all the preservatives and food coloring that is used on store-bought noodles. The kids and I have been making this recipe so often that my little ones can make it themselves now – they just need help with the measuring part.
If only my kitchen would have more free space I would surely get a pasta machine. What can be better than noodles made by your own hands? Love the post!
The pasta machine is actually quite small. It measures 8 inches x 8 inches and can be stored in the box it came with quite easily. Honestly, I was intimidated by it at first and didn’t use mine for months. But once I started making noodles, I took it out every couple days and now it just stays permanently on our kitchen island.
Wow, I’ve always wondered how ramen noodles are made! Love your insightful tutorial, I’ll definitely give homemade ramen noodles a try.
Once you’ve made the baked soda (takes 60 minutes in the oven), the ramen recipe comes together very quickly!
I love your homemade nuddle instructions and this time you made my 2 sons happy. Not because they would love the make it, but because they would love to eat them. The one you buy at the supermarket is completely mushy and not at all the real Udon. I buy my Japanese ingredients online but as they come from UK (I am In France) I cannot buy the fresh one. Problem solved, with your recipe. I look forward o trying it. Your pasta machine maker is a must !
The pasta machine is a life saver for this ramen recipe and also the udon recipe – both doughs are quite tough although the udon one we have been able to roll by hand (just not as much fun because it does take a bit of elbow grease). Once you make these noodles at home, the kids will be asking to make them again and again (at least mine do!).