Fresh Ramen Noodles
The secret to making homemade ramen noodles? Using baking soda that has been baked at low heat for an hour, which changes its chemical composition and gives the noodles their characteristic springy texture. This recipe makes enough baked soda for several batches. Keep the leftovers stored in an airtight jar and you can make fresh ramen in a matter of minutes whenever you like using a Philips Pasta Maker.
Ingredients:
- 1/4 cup (2 oz./60 g) baking soda
- 1 1/2 cups (7 1/1 oz./235 g) all-purpose flour
- 1 tsp. kosher salt
- 4 tsp. hot water
- 1 egg, beaten
- 2 Tbs. cold water
Directions:
Preheat an oven to 250°F (120°C).
To make the baked soda, spread the baking soda in a thin layer on a baking sheet. Transfer to the oven and bake for 1 hour. Remove from the oven and let cool.
To make the noodles, in a bowl, stir together the flour and salt. Transfer to a Philips Pasta Maker fitted with the spaghetti die. Close the lid.
In a small bowl, stir together 1 tsp. of the baked soda and the hot water until the soda is dissolved. In a separate bowl, stir together the egg and cold water. Start the pasta machine. Pour in the baked soda mixture first, followed by the egg mixture.
While the noodles are being made, bring a large pot of water to a boil over high heat.
Add the noodles to the boiling water and cook until tender, 2 to 4 minutes. Drain the noodles and rinse under cold running water to rinse off the excess starch and keep them from sticking together. Makes about 10 oz. (315 g) noodles.
Williams Sonoma Test Kitchen
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