Step 1

Ramen Noodles:

Step 1

Ingredients

Step 2

(Note: If light spelt flour is unavailable, substitute it with bread flour.)

Step 3

Add sodium carbonate and salt to water and stir to dissolve.

Step 4

Combine flours and make ramen dough using a food processor fitted with a metal blade, a stand mixer with a paddle attachment, or by hand. (We'll use the food processor as an example below, but the process is the same.)

Step 5

With the machine running at medium-low speed or through regular pulsing, add a small amount of liquid at a time, allowing time between each addition for the liquid to be fully absorbed. After the final addition, let the machine run until the flour and water mixture looks pebbly.

Step 6

Clump the dough into a ball, cover with cling film, and let it rest for 30 minutes in the fridge.

Step 7

Once chilled, divide the dough into two roughly equal portions. Cover both portions with plastic wrap to prevent drying out.

Step 8

Working with one portion at a time, flatten the dough into a flat oval rectangle of about 5mm thickness.

Step 9

(Note: The dough will be stiff, so flattening it as much as possible will make it easier to run through the pasta rollers.)

Step 10

Run the dough through the widest setting of a pasta roller, followed by the second widest and the third widest setting.

Step 11

Fold the dough sheet in half to its original length, then repeat the entire rolling process four times. Cover the dough sheet lightly in plastic wrap or fold it in a zip-top bag.

Step 12

Repeat the process with the remaining dough portion.

Step 13

Working with one dough sheet at a time, run the first dough sheet through progressively narrower settings on your pasta machine until it reaches your desired thickness for ramen noodles.

Step 14

(Note: The noodles will expand during boiling, so consider this when setting your final thickness and cutting steps below.)

Step 15

Cut the dough sheet to the desired lengths for the ramen noodles, for example, 28cm long.

Step 16

Run the final dough sheet through the spaghetti-cutting attachment or cut by hand. Dust the noodles with flour to prevent sticking, shake off excess flour, and fold them into loose nests.

Step 17

Place the noodles in a zip-top bag or tray, cover with cling film, and refrigerate for later use, overnight (for extra flavour) or on the same day.

Step 18

Cook in salted boiling water for 2 minutes or until al dente.

Step 19

Enjoy with your favourite ramen dish!!!