Ramen noodles recipe
A basic process for making ramen noodles from scratch
Ramen noodles are a beloved staple in many cuisines around the globe. Making them from scratch might seem daunting, but with the right guidance and a few basic ingredients, you can create delicious homemade ramen noodles. This guide will walk you through the essential steps, ingredients, and techniques to successfully craft your own noodles.
Understanding the Basics of Ramen Noodles
Ramen noodles are unique due to their texture, which comes from the interaction between alkaline agents and flour. This section will cover the essential components that make ramen noodles stand out.
What Makes Ramen Noodles Unique?
The key to ramen’s distinct texture lies in the use of alkaline agents. Sodium carbonate, or kansui, is commonly used to give ramen noodles their chewy and stretchy quality. This characteristic is beneficial for beginners, as it makes the dough easier to knead.
The Role of Kansui
Kansui can be made from various alkaline agents, but sodium carbonate is the most accessible and cost-effective option. When used, it reacts with gluten in the flour, resulting in a firmer noodle. If you prefer a snappier texture, potassium carbonate is another alternative, although it is less suitable for low hydration noodles.
Essential Ingredients for Ramen Noodles
Before diving into the process, it’s crucial to gather all the necessary ingredients. Here’s a list of what you’ll need:
- 500g Bread Flour
- 200g Cold, filtered Water
- 5g Sodium Carbonate (or Potassium Carbonate)
- 5g Kosher Salt
- Potato Starch or Corn Starch (for dusting)
Preparing Sodium Carbonate
To make sodium carbonate, you’ll need baking soda. Here’s how to prepare it:
- Weigh out 100 grams of baking soda.
- Spread it on a foil-lined baking sheet.
- Bake in a preheated oven at 250°F (121°C) for one hour.
- Once baked, allow it to cool and store it in an airtight container.
The Process of Making Ramen Noodles
Now that you have all your ingredients ready, it’s time to start making the noodles. Follow these steps carefully for the good results.
Mixing the Dough
Start by weighing out your 500 grams of bread flour. This is crucial, as all measurements will be based on the weight of the flour. Next, weigh out 5 grams of sodium carbonate and 5 grams of kosher salt, both of which should be 1% of the weight of the flour. Finally, measure out 200 grams of cold water, which is 40% of the flour’s weight.
Creating the Kansui Solution
In a bowl, combine the sodium carbonate and salt with the cold water, stirring until fully dissolved. This solution is known as kansui and is vital for making ramen noodles.
Incorporating the Kansai
Slowly add the Kansai solution to the flour, mixing a little at a time. This method allows for better hydration of the flour and prevents clumping. Stir continuously for about five to six minutes until the mixture starts forming small clumps of dough.
Kneading the Dough
Once the clumps form, you may want to wear gloves and rub the loose dough between your hands to ensure even hydration. The goal is to achieve a dough that sticks together but crumbles easily when squeezed.
Resting and Laminating the Dough
Transfer the dough into a Ziplock bag, squeezing out as much air as possible. now rest at room temperature for 30 minutes. This resting period allows the gluten to relax, making it easier to work with later.
Kneading with Your Feet
After the firstly rest, it’s time to knead the dough. While some may find this unconventional, stepping on the dough while it’s in the bag is an effective method. This technique helps flatten the dough into a sheet without direct contact.
Rolling Out the Dough
After the second resting period, dust your work surface with potato starch and roll out the dough. Aim for a thickness that fits your pasta machine. If using a traditional noodle maker, roll the dough to the appropriate size before feeding it through.
Cutting the Noodles
Once your dough is rolled out, it’s time to cut the noodles. Use a noodle cutter or a sharp knife to slice the dough into your desired noodle width. Dust the noodles with more potato starch to prevent sticking.
Storing the Noodles
Rest the cut noodles in a container dusted with potato starch. They can be stored in the refrigerator for up to two days or frozen for longer storage. Allowing the noodles to rest enhances their texture and flavor.
Experimenting with Variations
After mastering the basic recipe, you can start experimenting with different ingredients, hydration levels, and noodle types. Consider adding eggs for a richer flavor or adjusting the hydration percentage to see how it affects the final product.
Hydration Percentages Explained
Hydration levels significantly affect the noodle’s texture. High hydration noodles (over 35%) are easier to make and less likely to become soggy, while low hydration noodles (30% or lower) require more skill but offer a unique texture.
Conclusion
Making ramen noodles from scratch is a rewarding experience that enhances your culinary skills. With practice and experimentation, you can create a variety of noodle types tailored to your preferences. Remember, the key to great ramen is in the details, so take your time and enjoy the process!
If you need more info, feel free to reach out. Happy cooking!
