Ingredients
- Bread Flour (high protein): 300 grams
- Cold Water: 120 ml
- Baked Baking Soda (Sodium Carbonate): 3 grams (or 1 teaspoon)
- Salt (fine grain): 3 grams (or 1/2 teaspoon)
- Large Egg White (optional, for elasticity): 1
- Cornstarch or additional flour (for dusting): 1/4 cup
Instructions
- Step 1: In a small bowl, whisk together the cold water, baked baking soda, salt, and egg white (if using) until the solids are fully dissolved, creating the alkaline solution.
- Step 2: Place the bread flour in a large bowl or stand mixer fitted with a dough hook. Slowly drizzle in the alkaline solution while mixing on low speed. The dough will be extremely stiff and crumbly; mix until no dry flour remains, then gather the crumbs into a tight ball, wrap in plastic, and let rest for 30 minutes to hydrate.
- Step 3: Cut the stiff dough into four pieces. Flatten the first piece with a rolling pin and feed it through a pasta machine on its widest setting. Fold the resulting sheet in half or thirds (like a letter) and feed it through the widest setting again. Repeat this folding and laminating process 5-6 times to strengthen the gluten.
- Step 4: Continue feeding the dough through the pasta machine, gradually reducing the thickness setting notch by notch until the desired thinness is achieved (usually setting 2 or 3 on most standard machines). Lay the finished sheets flat and dust lightly with cornstarch or flour to prevent sticking.
- Step 5: Attach the cutter attachment (ramen cutters are typically thin, about 1.5mm). Feed the thin dough sheets through the cutter. Immediately toss the fresh noodles with a light coating of cornstarch to prevent clumping while preparing the broth.
- Step 6: To cook, bring a large pot of water to a rolling boil. Add the fresh noodles and cook for only 60-90 seconds. Drain immediately and serve in your prepared ramen broth.
Notes
- Freeze freshly cut noodles, heavily dusted with cornstarch, in an airtight bag for up to 4 weeks; cook them directly from frozen by adding 30 seconds to the boiling time.
- To refresh leftover cooked noodles, blanch them quickly (15-20 seconds) in plain boiling water, shaking off excess moisture thoroughly before adding them back to fresh, hot broth.
- Maximize the al dente texture by cooking the noodles only after the ramen bowls are ready and filled with piping hot broth, ensuring they travel immediately from the 90-second boil directly into the final serving vessel.
- Ensure the baked baking soda and salt are fully dissolved into the cold water before mixing with the flour; undissolved alkaline crystals will create yellow spots and ruin the even texture of the final dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American