That one rainy weekend we had back in January we decided it was a good time to stay in and make ramen. We wanted a big bubbly pot of broth to cook away all day, and we wanted fresh ramen noodles. Now the problem was, was that we couldn’t find fresh ramen noodles anywhere. We did the only thing possible, and that was to make homemade ramen noodles in our own kitchen.
When we first started blogging we came across a video of a new to the blogging scene of a girl making Chinese pulled noodles; she made it look so easy. We invited a few friends over for dinner, and began the adventure of making “simple” pulled noodles. HA! All we can is that it was a good thing we had a few packages of udon in the pantry as it was a colossal mistake to think it was really as easy as she made it seem.
We are kind of addicted to ramen, and have been seeking it out whenever possible. In Oakland we have a favorite spot, The Ramen Shop, which serves a filling bowl of noodles and hipster cocktails. In San Francisco we are big Ken Ken fans; the space is killer, the menu is small and the food never disappoints. I have a feeling if we still lived in the neighborhood we would eat there all the time. We have a trip planned to New York in a couple weeks and our list of eats if filled with ramen joints, coffee stops and donut shops. Weird combination.
Do not be intimated as this recipe is insanely easy. Inspired by an article in Food and Wine magazine about Ivan Orkin of the famed Ivan Ramen in New York (which we cannot wait to eat at), and our trusty KitchenAid mixer making homemade ramen noodles at home is a breeze. And it is so much fun! I mean really fun, and the reward is a delicious bowl of fresh homemade ramen noodles.
The first time I made the recipe I did not pay attention to the ingredients 100%, nor the instructions, and went by the seat of my pants. It worked. Then I did it a few more times, again, following the same formula that I used the first time, and each time was perfect. There are definitely some tips that you want to make sure you follow:
- You need to use the baking soda. In Japan they use kansui which gives the noodles a springy touch, this is what the baking soda will do.
- Toast the rye flour. I really like it toasted well, but not burnt, as it gives the noodles a nice flavor and aroma.
- I did not have cake flour one time so I made a version of my own and it worked perfectly. This is the formula for cake flour: 1 cup AP Flour – 2 tablespoons of AP Flour + 2 tablespoons of cornstarch = cake flour.
- The dough will seem a little scrappy; do not add more water to it or you will have soggy noodles. The dough comes together after a little kneading and upon rolling out the sheets of pasta.
- I divide the noodles into 5 ounce piles (it will make 8 servings) and what ever I do not use then I place into small freezer proof bags to use another time.
- After draining the noodles, immediately rinse with very cold water, using your fingers to gently separate. Then drizzle with a little sesame or neutral oil (such as canola), while the noodles are in the strainer. This helps keep them separated.
- To make it easier (and more fun) use your KitchenAid with dough-hook and their pasta attachments.
After playing around with the recipe a few times, and enjoying many bowls of ramen, we decided to make this video to show you how we did it, and how easy it really is when you use your KitchenAid and their pasta attachments. Hopefully, it will show you just how simple it really is, so that you can tackle having fresh ramen at home. Time and patience are the extra ingredients you need for this recipe. We know you have them or you wouldn’t be here!
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