Mix the bread flour and cake flour together in a bowl. Dissolve the salt in water, and add the water little by little into the bowl with the flour, using cooking chopsticks to mix.
Add enough water so that it looks crumbly. It's the right amount when it looks like it's a bit too dry. You don't have to use up all the water!
Put the crumbly mixture in a zip bag or other plastic bag, and gather up into a ball of dough over the bag. Let the dough rest for 20 minutes. (This will evenly distribute the moisture through the dough.)
Step on the dough over the bag for about 20 minutes. When the dough is flattened, take it out, fold up into thirds, and step on it again. This is the key to making udon noodles with great, springy texture! I always step on it for 40 minutes.
Form the dough into a square, and rest at room temperature for 1 hour. I've done everything so far without getting my hands all floury!
Roll out the dough about 3 mm thick. Use either bread flour or cake flour to dust your rolling pin and work surface.
Fold the dough up into fourths and cut it into 3 mm wide noodles. If the thickness of the dough is 4 mm, if you cut it into 4 mm wide noodles it will look the best. Don't forget to dust the cut noodles with flour as you work.
Boil in plenty of boiling water for 4 to 5 minutes to produce shiny, beautiful udon noodles. Any noodles you won't be eating right away can be frozen before boiling.
Story Behind this Recipe
It's hard to get good tasting udon noodles in England, so I made some myself.
The key to firm, well textured udon noodles is the 7:3 ratio of strong bread flour to soft cake flour. Thin plastic bags may rip, so I recommend double-bagging.