Most people would think that making ramen noodles from scratch is a daunting task. It is actually much easier than you think. I have been making my own noodles from scratch for the past few years. I have perfected a simple way to make it in less than 15 minutes. So these days, I no longer need to buy any packaged noodles from a store.
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Most ramen at stores is flour-based. For my version, I sometimes prefer using eggs as it gives a richer texture. The other essential ingredient that I use is a splash of Potassium Carbonate & Sodium Bi-Carbonate Solution (aka kansui). It is a bottle of clear solution. You can buy this in most Asian grocery stores. By adding a splash of this ingredient into the noodle dough, it gives the noodles an elastic texture that Italian pasta lacks. Be careful of adding too much because the noodles will have an unpleasant metallic flavor.
To make the process easier and faster, I use a KitchenAid Mixer pasta roller and spaghetti cutter attachments. By repeatedly feeding the noodle sheets in the pasta roller, I can simulate the noodles that some chefs hand pull.
This recipe below makes about three servings. If you only want to make it for one person, you can use one egg and ½ cup to ¾ cup of flour. You can refrigerate left over dough by wrapping in plastic wrap then placing in a container. Refrigerated dough can last for about 3-4 days.
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