Beginner Ramen Noodle Recipe

From a YouTube video Watch the original

Ingredients

• Bread flour (500 grams)
• Cold water (200 grams)
• Sodium carbonate (5 grams)
• Kosher salt (5 grams)
• Dusting flour (potato starch or corn starch)

Instructions

1. Make sodium carbonate by baking baking soda in a preheated oven at 250 degrees Fahrenheit for one hour.
2. Weigh out 500 grams of bread flour, 5 grams of sodium carbonate, 5 grams of kosher salt, and 200 grams of cold water.
3. Mix the sodium carbonate and salt into the water until dissolved. This is called kansui.
4. Slowly add the kansui to the flour, stirring in small amounts at a time for 5-6 minutes until all the kansui is added.
5. Rub the loose dough between your hands to further hydrate any dry flour.
6. Transfer the dough to a ziploc bag and let it rest at room temperature for 30 minutes.
7. Knead the dough into a flat sheet by stepping on it with clean socks.
8. Let the dough rest for another 30 minutes.
9. Dust the work surface with potato starch and roll out the dough to the second widest setting on a pasta machine.
10. Fold the dough in half and roll it together again by hand. This is called laminating the dough.
11. Set the machine to the widest setting and feed in the dough, rolling it down to the desired thickness.
12. Cut the dough into noodles and dust with potato starch.
13. Store the noodles in a plastic container dusted with potato starch in the fridge for at least one day before using them. Leftovers can be stored in the freezer for a long time.

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