Homemade Ramen Noodles With and Without a Pasta Machine

Homemade ramen noodles are low-hydration alkaline dough: harder to knead than pasta but worth making when the noodle is the point. This recipe is adapted for a Hong Kong flat, locally available ingredients and a normal hob.

Cooking hub: How to Make Ramen at Home in a Hong Kong Kitchen. Component guide: Anatomy of a Ramen Bowl.

Makes 4 portions. Active time 45 minutes; rest 1 hour. Kansui, not egg, makes the yellow colour and springy texture.

🛒 1. Ingredients

• 400 g bread flour
• 4 g kansui powder or 3 g baked baking soda
• 4 g salt
• 140 g water
• Cornflour or potato starch

🔥 2. Method

1. Dissolve kansui and salt in water; stir into flour until crumbs form.
2. Squeeze into rough dough; knead in a zip bag or by hand.
3. Rest 30 minutes, knead again and rest another 30.
4. Roll to 1.5 mm with machine or pin.
5. Dust, fold and cut fine for shoyu or wider for miso.
6. Boil 1–2 minutes and drain hard into hot broth.

🧂 3. Adjustments and substitutions

Use 32% hydration for Hakata noodles and 38–40% for miso or tsukemen. Science: ramen noodles and kansui.

Kansui is alkaline. Measure accurately, do not taste raw dough and keep powder away from children.

❓ FAQ

Can I use plain flour? Yes, but bread flour gives better chew.

Can I use egg? Yes, but it does not replace kansui.