Mix the flour and turmeric together. Dissolve the salt in water to prepare a 10% salt water.
Add the salt water to the flour little by little, cutting it in using a wooden spatula.
When the mixture looks like coarse crumbs, it's done.
Put on plastic gloves and knead and press the dough together into a ball. Keep kneading and pressing down hard on it.
This is how it looks when it comes together. The dough ball may have lots of cracks on the surface at this stage, but as long as it's all together it's fine.
Put the dough ball in a plastic bag and close the bag up. Leave to rest at room temperature for 30 to 1 hour (1st rest time).
Transfer the rested dough to a garbage bag, and step on it while putting your weight into it. Garbage bags rip easily so I recommend using a double layer.
Fold the flattened out dough and step on it again. Repeat this for a total of about 6 times.
Finally, fold the flattened out dough into a round ball again (It doesn't have to be perfectly round).
Transfer the dough to a plastic bag, and leave to rest for another 1-2 hours (2nd rest time). Or, rest it in the refrigerator for 24 hours.
While the dough rests for a 2nd time, make the board, rolling pin and dusting flour ready.
Step on the rested dough ball lightly to flatten it and make it easier to roll out.
Dust the kneading board with flour and put the flattened dough ball on it. Dust the dough too.
Roll the dough out a bit with the rolling pin.
Roll the dough onto the rolling pin, and press and roll with both hands as if you were rolling out clay from the middle to the edges.
Change the direction of the dough, roll it on the rolling pin again and roll out.
The dough will get thinner and bigger.
When it's about as thick as your ear lobe, dust the surface with flour.
Fold the dough 4 to 6 times so that it's easier to cut.
Here is how it looks folded 6 times.
Dust a cutting board and a knife with plenty of flour, and cut the dough evenly.
Grab the ends of the noodles and pick them up and then put them done again. Repeat this to coat the noodles with flour.
Here is how a hank of noodles looks before boiling.
Boil the noodles in plenty of hot water for 8-10 minutes. (The cooking time varies depending on how thick the dough and noodles are. For rather thick noodles, it takes 12-15 minutes.)
When the noodles are cooked, drain them into a colander and cool and rinse them in lots of cold water to finish Use them in your favorite udon dishes.
These noodles are perfect in curry udon.
Divide up any noodles you won't be eating right away into individual portions (120-150 g), wrap with plastic wrap and freeze. The noodles will keep fine for about a month.
Story Behind this Recipe
If there's turmeric rice, turmeric udon should work too! And that's how I came up with this The room will be filled with the smell of turmeric while you're making this, so you are forewarned. It's pretty hard work from the 2nd resting period onwards, so I recommend passing it on to a partner-in-crime.
I made my kneading board and rolling pin using materials that cost me about 700 yen to buy from the local hardware store. The amount of salt water needed varies depending on the season, temperature and humidity, so make more than you'll need and mix it in while watching the texture. The amount indicated in this recipe is about right for early to mid summer.