Handmade Ramen Noodles Part 2
Handmade Ramen Noodles Part 2

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, handmade ramen noodles part 2. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Handmade Ramen Noodles Part 2 is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Handmade Ramen Noodles Part 2 is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have handmade ramen noodles part 2 using 6 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Handmade Ramen Noodles Part 2:
  1. Take 500 grams All-purpose flour
  2. Prepare 8 grams Bicarbonate of soda (baking soda)
  3. Make ready 5 grams Salt
  4. Prepare 50 grams Boiling water
  5. Make ready 175 grams Water (cold)
  6. Take 1 to dust Cornstarch
Steps to make Handmade Ramen Noodles Part 2:
  1. Put the baking soda and salt in a small bowl, add boiling water and dissolve (This de-gasses the baking soda.) Add cold water and cool down until it's a bit cooler than body temperature.
  2. Put the all purpose flour in a large bowl, make a well in the center and add the water with salt and soda in it from Step 1. Mix with your hands until crumbly.
  3. It will be very dry and hard to mix to start, but keep kneading patiently and try not to add more water.
  4. When the dough comes together, put it in a large plastic or Ziplock bag, seal and step on it with your feet to develop the dough. (When the dough becomes flat, take it out, fold it into quarters and step on it again.)
  5. Repeat the stepping and folding process 3 times, and leave the dough to rest for 2 to 5 hours.
  6. If you have a pasta machine, set the dial to 4 or 5, and cut the dough into thin noodles. If you don't have a pasta machine, roll the dough out with a rolling pin to about 2 mm thick, and cut into 2mm noodles.
  7. Dust the noodles evenly with cornstarch (or katakuriko) to prevent the noodles from sticking to each other.
  8. If you divide the noodles into 150 to 160g portions, you'll have 5 servings exactly. If you prefer ripply noodles, squeeze the noodles well.
  9. Boil the noodles in plenty of boiling water, taking care not to let it boil over, for 1 and a half minutes.
  10. To use the noodles as tsukemen (dipped ramen), rinse well in cold water to remove surface stickiness. If you're serving the noodles hot in soup, eat right away to prevent them from becoming soggy.

So that’s going to wrap it up with this exceptional food handmade ramen noodles part 2 recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!