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.
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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.
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