Yield: 4 servings
Ingredients:
- Bread Flour, 2 cups
- Water, 1/2 cup warmed
- Kansui, 1 tsp
Steps:
- Stir flour and wheat gluten together in a large mixer bowl.
- Mix warm water and kansui. Add liquid to flour. The flour will react and turn a shade of yellow.
- Knead dough into a rough ball. Using a mixer and dough hook this takes ~5 minutes. The dough will be tough and dry.
- Cut dough into quarters. Wrap pieces not being working with in a towel or plastic wrap to prevent drying out.
- Set pasta roller to largest setting. Flatten dough with fingers and run through pasta roller. Fold rolled dough in half and run through pasta roller. Repeat while adjusting roller width. Continue until desired thickness and texture is achieved. The dough texture will transition from ragged to silky smooth.
- Switch roller to spaghetti cutter and run sheets of dough through.
- Dust noodles generously with flour and gently twirl into serving sized bundles.
- At this point your can either freeze noodle bundles, or start a large pot of water boiling. Boil noodles for 2-3 minutes until they float to top.
Notes:
- High quality and high protein flour is preferred.
- Level 3 works well on a KitchenAid pasta cutter.
- Traditional ramen noodles are hand pulled. This recipe uses less water than traditional noodles to work in pasta cutters.
- Kansui is an alkaline solution of potassium carbonate and sodium bi-carbonate.
- Japanese kansui has a potassium carbonate and sodium bi-carbonate ratio of (20:80) and has a pH ~9.
- Kansui makes noodles springy and yellow.
- Koon Chun is a good kansui brand and can be found in the US at Asian supermarkets.
References:
