Handmade Ramen Noodles

Instructions

1. Weigh Ingredients: Weigh out all your ingredients accurately using a kitchen scale.
2. Make Kansui: Mix together water, egg, sodium carbonate, and salt to create your kansui blend.
3. Incorporate Kansui into Flour: Gradually add your kansui to the flour a bit at a time, mixing with your hands to ensure everything is fully incorporated.
4. Rest the Dough: Once the kansui is fully incorporated into your flour, transfer the dough into a ziploc bag and let it rest on the counter for 1 hour.
5. Knead the Dough: Knead the dough into a flat sheet by stepping on the bag. Once flattened, fold the dough over once to laminate, remembering the direction of the fold.
6. Rest the Dough Again: Let the dough rest on the counter again for 1 hour.
7. Roll Out the Dough: Cut the dough in half and roll out as thin as possible, resting the dough again if necessary to relax the gluten before achieving the final thickness.
8. Cut the Noodles: Roll up your dough sheet in the direction you laminated and cut it into thin strips with a kitchen knife, using a block of wood behind the knife for straight, even cuts.
9. Prepare Temomi Style Noodles: Unroll your noodles and dust with potato starch. Smash them into your cutting board to make temomi style noodles.
10. Cook the Noodles: Cook time for noodles will depend on thickness. Noodles at 1.5mm thickness take between 2.5 to 3 minutes to cook.
11. Serve: Strain noodles well and add them to your soup.