trying to make thick ramen noodles

I know ramen is an in thing but we have been eating it for a long time.  Actually, noodles are a favorite in almost any form you can find them.  In mid-December, a ramen resturaunt was tried.  I would definitely go back if the opportunity presented itself but ramen is made in my kitchen.  The one thing that I had that I really liked was a thick ramen noodle.  I realized I needed to learn how to make those thick noodles because you cannot buy them in the stores closest too me.  Good ramen noodles can be purchased but not good thick ramen noodles.

Now, I do make Italian pasta so the idea of making my own ramen noodles was not daunting.  I found a recipe on the the Lucky Peach  blog so I decided to give it a try to get the thickness I wanted.  Ramen noodles are not much different then Italian pasta if it is not an egg pasta.  Baked baking soda is used to make them alkaline which changes the color and taste a bit.

The result was too thick!  But I was using a knife instead of a pasta cutter or stretching them.  I think I am on the right track.  Next time, I will cut them thinner.

There will be a next time.

homemade ramen noodles

Note:  I am using the recipe from the Lucky Peach.  Good directions, good pictures.  I am just trying to change the size:  thick noodles!

3 cups flour

1/2 cup baked baking soda

1/2 cup warm water, tap is fine

1/2 cup cold water, tap is fine

To bake the baking soda, spread the baking soda on a foiled lined baking sheet.  Bake at 250 degrees Fahrenheit for one hour.  Store in a jar for use.  

Dissolve 4 teaspoons of the baked baking soda in the warm water in a large bowl.  Mix in the cold water.  Mix in the flour.  Turn the dough out and knead for five minutes.  The recipe says that this will be a difficult pebbly dough but maybe I make too much bread and pasta because I did not think so.

Let the dough rest for 20 minutes wrapped in cling film on the counter.  Knead for five more minutes and rewrap.  Put in the refrigerator for one hour.

Portion the dough into four or six portions.  Roll out until it is as thick as you wish.  Thin or thick.  Cut noodles.  Dust with flour so that the noodles do not stick together.

Cook in a large pot of boiling water until done, two to three minutes.  Drain and pour hot broth over with anything you wish to eat on your ramen.

Yum!  Next time, not quite as thick.