Ramen Noodles Recipe From Scratch

Homemade Ramen Noodles from Scratch Cilantro and Citronella

WEBMar 2, 2022 · Fresh noodles need between 60 and 90 seconds. If necessary, boil the noodles in batches so as not to break the boil in the pot. Once cooked, drain the …

Rating: 4.4/5(11)
1. Preheat the oven to 125°C (250°F). Spread the baking soda on a foil-lined baking sheet and bake for 1 hour. You only need 1 ½ teaspoons each time you make ramen so store the remainder in an air-tight container for another day.
2. Dissolve 1 ½ teaspoons of the baked baking soda in the warm water. Place the flour in a bowl and stir in the water-baking soda mix. When the dough begins to come together, turn it out onto the counter and knead for 10 minutes. It’s a dry, tough dough that’s difficult to knead but resist the urge to add more water or the noodles will become too soft. Wrap the dough ball in cling film and let it rest at room temperature for 1 hour.
3. Divide the dough into 4 equal portions. Re-wrap 3 portions while you work with one. Flatten it as best you can with a rolling pin and begin passing it through the pasta machine on the widest setting. Just like making regular pasta, fold it into thirds and pass it through again until you get a smooth rectangle. If it’s sticking you can dust it with a little flour. Begin reducing the thickness until you get to about the third-last width, or whichever width you prefer for your noodles. Cut with the spaghetti attachment.
4. If your pasta maker came with a drying rack, then use that to hang the noodles without them touching each other. Or you can MacGyver a drying rack with a broomstick or something. Alternatively, dust the noodles with a bit of flour and leave them in little piles on a pan.

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