Adapted from Chef Ivan Orkin’s recipe and in a way, I have simplified the original recipe by using a good quality pre-mixed whole grain flour (which is one of the main focus in this recipe to increase the quality of the dough) and instead of using baking soda, I used the traditional noodles making method by adding kansui to increase the chewiness on the noodles.
I have used Kitchenaid pasta roller and spagetti cutter to help me with the whole process and it saved me so much time!
I would recommend to serve the ramen in hot soup, or cold like soba, another great option in summer is to serve them in cold broth, like the Koreans do.
Makes 10 batches
Action time from measuring to finished noodles: roughly 1.5 hours.
- 1/2 tsp + 1/4 tsp kansui
- 990 g sifted multigrain bread flour (throw away big chunky grains)
- 1.5 tbsp sea salt
- 410 ml cold water
- Corn flour for dusting
In a medium bowl, combine salt, kansui, and water, stirring until salt is dissolved.
Using a standing mixer with dough hook attachment, put flour in mixer bowl and gradually add salted kansui water in three parts while mixing at medium speed and scraping flour from sides of bowl until a rough, flaky dough is formed. You might need to stop the mixer once or twice during mixing and use your hands to bring the dough together.
Note: the mixture will look dry, but that’s normal, so don’t be tempted to add more water.
After about 10 minutes, a crumbly dough should have formed. Use your hands to break it into 3-4 pieces and place them in bowl. Cover it with plastic wrap and let the dough rest for 30 minutes to allow the gluten to relax.
Take out one piece of dough and use a damp cloth to cover the remaining pieces. Use your hands to knead the dough until it’s smooth and forms a 1 cm thick, rectangular shape without rough edges (in a way that will allow the dough to roll smoothly through a pasta roller).
Get your standing mixer with pasta roller attachment ready at setting one, speed two. Slide the dough into the roller, using your fingers to press gently on the dough as it slides through. Fold the resulting rough sheet into thirds, like a business letter, and use your hands or a rolling pin to form it into another rectangular shape. Put it through the roller at the same speed and thickness setting another 9 times (a total of 10 times, which will make your noodles more chewy and smooth).
Then roll dough through successively narrower settings, twice per setting without folding, until you reached setting four. Dust both sides of the sheet with corn flour and hang it on a pasta hanger. Repeat for remaining dough.
Note: I didn’t measure my pieces of dough, so some sheets were longer and some shorter. You might want to cut the sheets into similar sized pieces so that when you cut them later, you will have even portions of noodles ready.
Change your attachment to the spaghetti cutter and slice the rectangles into noodles. After each batch, toss the noodles in corn flour and form them into a loose, round batch. Repeat for the rest of the sheets.
Refrigerator storage: 2 weeks. Cook in salted, boiling water for 2-3 minutes.
Freezer storage: Up to 1 year. Cook straight from frozen in salted, boiling water for 3-4 minutes.
Freezing instructions: Place divided ramen on a baking sheet and freeze uncovered for at least 3 hours. Then gently remove them from the pan and transfer them to Ziplock bags to store them in the freezer for future use.
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