Yield: 20 oz. noodles
Though you can make ramen with either fresh or dried noodles, the fresh ones add a distinctive tang, chewy-firm texture, and lovely golden hue. If you have the time and inclination, they’re worth making from scratch—and it’s kind of fun, too. See the article How to Make Ramen for step-by-step photos. Learn more about kansui water and what to substitute if you can’t find it.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I made noodles from scratch for the first time!
So a few things:
-Letting the dough rest is an absolute must between rolling out the dough (I found this out because my dough was breaking during rolls. I had to work with the dough in fourths, making it more manageable)
-Why not just tell people to use baking soda and water as subsitute for kansui in the recipe (more people are likely to have baking soda over kansui)
Otherwise getting over the learning curve, the noodles turned out great.
Nearly broke my arms trying to roll this dough, and that was after adding WAY more water than the recipe calls for. May be good if you want to break the neighbours window, but I'm not sure how it's ever meant to be noodles.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?