· James Torr · Personal  · 1 min read

Ramen noodles. 100% wheat flour, 45% water, 3% baked baking soda. About 80-100g per portion in a soup. Bake baking soda in oven at 120C for an hour. This will help with the texture and colour the noodle yellow.

Ramen noodles.

Ramen noodles. 100% wheat flour, 45% water, 3% baked baking soda. About 80-100g per portion in a soup. Bake baking soda in oven at 120C for an hour. This will help with the texture and colour the noodle yellow. Dissolve baking soda (now calcium carbonate) in warm water. Mix into flour till it’s a raggedy mess, then squeeze together into a ball. Cover with plastic and leave. I suggest leaving this as long as possible, 30 mins and up to overnight as it’ll make kneading quicker and easier. Knead by hand, better a mixer or pasta machine until smooth. Roll by hand, better by pasta machine till around 2mm thick. Cut in a pasta machine with the right attachment, or by hand. Plenty of vids on YouTube about noodle/pasta cutting by hand, it’s super easy. Boil for 1-2 mins until you have the right texture. Enjoy in a beautiful bowl of noodle soup, preferably ramen.

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