Textured Homemade Egg Noodles For Ramen

Textured Homemade Egg Noodles For Ramen

When I tell people I make my own ramen noodles, a lot of people are very surprised since they think it's difficult, but in reality the basics are the same as making homemade pasta, and it's quite easy.
Try this recipe Recipe ID: 336251 to make plain pasta too!

Ingredients: 1 serving

Bread (strong) flour
100 g
1 small
1/2 teaspoon
Nigari or preferably kansui (alkaline soda water)
1 teaspoon
Additional bread flour for dusting
as needed
Katakuriko for dusting while forming the noodles
as needed


1. Mound up the flour and make a well in the middle. Put the egg, salt and nigari or kansui in the well, and mix the flour in little by little as if you were breaking down the walls of the well.
2. If the dough is too sticky dust with more flour as you knead it very well. Knead until the dough is easy to handle.
3. When the texture of the dough is good, cover with plastic wrap and let it rest for a while. If you are short on time you can just use it without a rest.
4. Use Recipe ID: 336251 as a reference to roll out the dough. Since these noodles are for ramen, they can be rolled out quite thinly (if you're using a pasta machine, go to level 6 on the thickness dial). Use katakuriko for dusting while you're rolling it out!
5. You can use the cut noodles as is, but if you want to make them crinkly, dust with plenty of katakuriko and lightly squeeze the noodles several times.
6. Boil for 1 to 2 minutes. When the noodles float to the surface, they're done.
7. These are cooked noodles.
8. Enjoy with your favorite soup! The photo shows a bowl of ramen made with scallop soup thickened with half a beaten egg.

Story Behind this Recipe

I'm good at making homemade pasta, so I tried making ramen noodles by just changing the ingredients slightly, and it went very well!