How To Make Ramen From Scratch

• Basic Ramen Noodles
• 3 cups all-purpose flour
• 4 teaspoons baking soda
• 1/2 cup hot water
• 1/2 cup cold water
• Ramen Noodles Variation with Alternative Flours for Added Texture and Flavor
• 2 cups bread flour (high gluten flour)
• 3/4 cup cake flour (low gluten flour)
• 1/4 rye, kamut, or other flour of choice
• 4 teaspoons baking soda
• 1/2 cup hot water
• 1/2 cup cold water

1. Spread the baking soda out in a pan and bake at 275u0b0 F for an hour, then dissolve in hot water.
2. If using rye or kamut flour, toast in a pan until it smells nutty.
3. Combine all flour in a large mixing bowl.
4. Add hot water mixture, then cold water, stirring to form a rough ball. The dough will be fairly stiff.
5. Knead aggressively for 5 minutes until dough becomes more elastic. Let rest for 20 minutes, then knead again for 5 minutes.
6. Allow the dough to rest for at least an hour in the fridge.
7. Flatten the dough into a disk and cut into 6 slices. Each slice is a single serving of ramen.
8. Roll each portion out to around 1/16th or 1mm thickness using a rolling pin or pasta maker. If the dough is too elastic, allow it to rest for a few minutes before continuing.
9. Cut noodles using a sharp knife or a pasta maker. If cutting by hand, dust the sheet of dough with flour to prevent sticking, and fold over twice. Slice as thinly as possible.
10. If not using right away, cover with a slightly moist cloth and allow to air dry.
11. Boil in salted water for 5 minutes and serve with your choice of toppings.

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Taken from food52.com/recipes/30782-how-to-make-ramen-from-scratch (may not work)