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.
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!
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.
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