This ramen noodles recipe appears in Food Flirts. These ramen Noodles are made using a pasta-making attachment on the electric stand mixer, but they can also be made in a regular pasta maker.
Yield: 1 ¼ pound of noodles, about 6 servings
- 1 cup warm water
- 1 tablespoon Baked Soda (see recipe)
- 3 cups all-purpose flour (plus more to dust noodles)
- 1 ½ tablespoons salt or to taste for boiling noodles
- Noodles: Add the warm water to a large mixing bowl. Add the Baked Soda to the water and whisk until dissolved.
- Add the Baked Soda mixture and the flour to the bowl of a food processor, fitted with the metal blade. Pulse to combine the ingredients, then process until a dry, but elastic, dough is formed, about three minutes. The texture of the ramen noodle dough is similar to pasta dough. Add more flour or water if the dough is too wet or too dry. Wrap the dough in plastic wrap, and allow to rest at room temperature for one hour.
- Divide the dough into six portions and keep covered. Roll one portion of the dough at a time, using a pasta machine or stand mixer fitted with a pasta sheeting attachment. Start at the thickest setting and progress to the second-thinnest setting. Repeat with all portions. Switch to the “spaghetti” shape cutter, and cut each portion into noodles. Flour the noodles to prevent them from sticking. Roll noodles into piles and place on a sheet pan or large platter until ready to cook.
- Fill a large pot with water and bring to a boil. Add 1½ tablespoons salt or to taste and stir salt to dissolve. Cook the noodles about two to three minutes. Check the noodles regularly starting at about 1½ minutes to prevent them from overcooking or sticking to each other. Strain the noodles immediately when they are done cooking. If not using immediately, rinse well in cold water and reserve. Store leftover noodles in airtight container in the refrigerator for no more than three days.
- Baked Soda: Preheat the oven to 250°F.
- Line a sheet tray with aluminum foil. Spread 1/4 cup baking soda in a thin layer. Bake one hour. Cool and transfer the baked soda to an airtight container.
Tips/TechniquesUsing the recipe for Baked Soda will ensure that the ramen noodles will have a springy, slippery texture and their traditional yellowish color.
Ramen noodles tend to turn mushy if stored more than three days in the refrigerator.