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Ingredients

For the Alkaline

  • 4 tablespoons of baking soda

For the ramen noodles

  • 2 1/2 cups all-purpose or bread flour
  • 1/2 cup warm water
  • 2 teaspoons alkaline powder made from baking soda

Instructions

  • Make the Alkaline: Preheat oven to 300° Fahrenheit and line a baking sheet with parchment paper. Sprinkle the baking soda on the parchment paper and bake for 1 hour. Remove from the oven and allow it to cool. Carefully transfer the resulting powder to a glass jar with a tight fitting lid, making sure you don’t touch it with your bare hands, as there is a chance it may cause discomfort. I usually just fold the parchment and slide the baking soda into the jar. Store in a jar until ready to use. Make the ramen noodles: To a small bowl, add water and alkaline powder (cooked baking soda). Stir to combine and set aside briefly. In a bowl of an electric mixer fitted with a paddle attachment or dough hook, add the flour and pour in the water/alkaline mixture. The flour should immediately turn yellow. Mix on medium/high speed for about 5-6 minutes or so to develop the gluten. This is a dry dough, so it may look sort of like gravel. Turn the dough onto a floured surface, gather it into a ball and then divide that ball into 2 pieces. Place dough in the refrigerator for about 2 hours or overnight. When the dough is sufficiently rested, remove from the fridge. Flatten each piece of dough, flour it generously, and then run it through the largest setting of your pasta roller. Run the dough through several times, folding the dough in half every time it comes out of the pasta roller. The dough will look ragged and break the first few times, but it will soon smooth out. When it begins to roll smoother, reduce the setting of the pasta roller and repeat until the dough is smooth. Continue passing the dough through your pasta roller until the dough is smooth and has been passed through at least 5 settings in your pasta roller, folding in half or thirds each time. Wrap the dough pieces in plastic wrap and allow them to rest for about 30 minutes. To make the noodles: Remove plastic wrap from the noodles and flour the dough generously. Set pasta roller to desired thickness of your noodles (for me its number 3 on my Kitchenaid pasta roller.) Pass it through at least twice, and then lay the pasta down on your counter. Flour the dough generously one more time and either using the spaghetti attachment or a very sharp knife, cut the dough into long thin noodles, about 12 inches long and flour the noodles once more. You can either place the noodles in a plastic bag and freeze them or cook right away. Cook the noodles: You can boil the noodles for about 1 minute until they have softened, but have a bit of bite to them. Makes enough noodles for about 2-3 bowls of ramen (I like a lot of noodles).