After all the recipes on ramen, my new friend, Tracey, justly pointed out that they were all recipes for broths, accompaniments and seasoning, but that the actual basic recipe to make the noodles was missing!
Here is a basic home-made Japanese recipe, a bit similar to udon. Keep inmind it is not suitable for vegans, vegetarians and wheat flour allergics!
INGREDIENTS: For 5 servings
-All-purpose flour:300 g
-Thin flour: 100 g
-Water: 160 ml
Mix both flour well in a large enough bowl.
Beat the eggs and mix well with water and pour in the center of the flour
Mix wit a spoon by scooping and “cutting” through until you obtain a fairly homogeneous bunch of lumps.
Knead well with your closed fist and putting your weight behind it until you obtain a homogeneous ball.
Wrap inside cellophane paper, then inside a newspaper sheet.
Like for the udon, press it flat with your foot (left or right does not matter!). Once you have flattened it, take it out (with clean hands), shape it into a ball, wrap it again and repeat the same process for at least 10 minutes (a little longer in winter).
Now, you do not leave the dough inside the fridge!
Keep it wrapped in cellophane paper and leave it between two cushions to rest for at least 30 minutes in summer or two hours in winter.
On a working table, sprinkle a little flour.
Press the dough inside the cellophane paper with your foot to spread it.
Take it out the cellophane paper and roll it thin on your working table.
The dought must be thinned down to between 1 and 2 mm.
Bear in mind these are fresh noodles. If they are too thick they will swell to the szie of udon! The thinner, the better!
Sprinkle both sides of the dough sheet with flour (important! otherwise the noodles will stick to eac other).
Fold the sheet as shown in the pic above and cut noodles within 2 mm thickness.
Once cut, separate the noodles with the tip of your fingers over whatever flour is left on the working table. This will further prevent the noodles from sticking to each other!
Bring to boil a large pan filled with plenty of water.
Drop in the noodles (coated with their flour).
The water will come to boil again and the noodles will rise to the surface of the water.
let them cook for 2~3 minutes. Check if they are cooked properly as you would do for pasta.
Drain the noodles and wash them under clear cold running water.
Drain well and keep aside.
Before serving them, plunge them in hot water for a few seconds and place them in a bowl. Pour the broth over them and here you are!