Fresh ramen noodles are so much better than the dried ones you can get in the shops, and there’s nothing better than making them yourself, so here’s how to do it. It’s not very difficult, but it does take a lot of patience. You will need a pasta machine or roller, as it’s virtually impossible to roll them out by hand like udon, as the dough is much drier. Traditionally noodles are pulled, but this takes years and years of practice, so I don’t recommend it! The key to a good ramen noodle is the kansui, alkaline water. This is what makes the noodles springy and makes them hold the texture while they sit in hot broth. Hard water is naturally more alkaline, so is better for making ramen noodles than soft water. As it takes a few hours to make the noodles, I suggest you make a larger quantity once you have tried this recipe. They will keep for a very long time in the freezer, and are handy to have ready to whip out for a quick meal.
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