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Homemade Ramen Noodles

Yield: 20 oz. noodles

Servings: 4

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.


  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 6-1/2 oz. (1-1/2 cups) bread flour
  • 1-1/2 tsp. fine sea salt
  • 1 large egg, lightly beaten
  • 1 tsp. kansui water, such as Koon Chun brand


  • Add the flours and salt to the bowl of a food processor, and pulse to blend. Put the egg in a 1-cup measure with the kansui water, and add enough water to fill to 3/4 cup. Add to the processor and pulse for 30 seconds, then run the processor until the dough looks crumbly but holds together when squeezed. Add up to 3 Tbs. water as needed and process to blend.
  • Turn the dough onto a work surface, and knead until smooth. Wrap in plastic wrap and let rest in a warm place until soft enough to roll, about 1 hour.
  • Divide the dough in half; roll thin on a lightly floured surface. Using a pasta machine, roll the dough progressively until slightly transparent, putting it through each setting twice and folding the sheet in half lengthwise for the second pass. Then cut by hand or use a spaghetti-cutter attachment to cut into noodles. Scrunch the noodles to make them kinky. Cook in well-salted boiling water until tender but still chewy, 2 to 3 minutes. Drain. Serve with hot ramen broth.


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Reviews (3 reviews)

  • hak | 06/21/2020

    Used the baking soda/water substitute for the kansui water. Dough was a bit sticky and needed to add some flour on last thickness before cutting but they cooked up beautifully with nice spring and good flavor to them. Wonderful in the chasu ramen!

  • Sasserole | 11/15/2018

    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.

  • Stuartsaves | 03/14/2018

    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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