How to Make Ramen Dough (Noodles) (with Pictures)

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How to Make Ramen Dough (Noodles) (with Pictures)
How to Make Ramen Dough (Noodles) (with Pictures)
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For those who want to prepare ramen at home, buying a pack of fresh ramen at an Asian market is usually the simplest option. However, to use an even fresher pasta and make your recipe even more homemade, how about making the pasta from scratch? You will need to measure the ingredients accurately and mix the dough correctly so that it is the ideal consistency. Then, carefully pass the dough through a pasta machine to make it just the right texture and cut it into triplets.

Ingredients

mixing the ramen dough

  • 100 g of wheat flour with extra gluten.
  • 1 g of seitan.
  • 1 g of coarse salt.
  • 2 g of baking soda.
  • 40 g of water.

Makes approximately 130 g of ramen.

Steps

Part 1 of 4: Mixing the ramen dough

Make Ramen Noodles Step 1

Step 1. Weigh the ingredients on a kitchen scale adjusted to grams

Separate 100 g of wheat flour with extra gluten, 1 g of seitan, 1 g of coarse salt and 2 g of baking soda on separate plates using a scale adjusted to grams. Use a measuring jug for the 40 g of water.

  • It is essential that the ingredients are used in the exact proportions. Even the smallest differences can profoundly impact the end result.
  • This recipe makes approximately 130 g (or two to four servings) of ramen. You can increase the amount of ingredients for more, but remember to multiply all elements of the recipe evenly to maintain proportionality.
  • Baked bicarbonate has a higher alkalinity than usual, which is essential for the recipe's success. To do this, spread the powder on a baking sheet lined with aluminum foil and bake for an hour at 120 °C. Baking soda will lose weight in the oven, so bake a little longer than recommended.

Step 2. Mix the flour and seitan with an electric mixer with a paddle extension

Pour the flour and seitan into the mixer bowl and snap the paddle extension into place. Then turn the mixer on at low speed.

Leave the mixer on while preparing the other ingredients to mix the flour and seitan well

Tip: Use a food processor to beat the dough if you don't have a mixer with a paddle extension.

Step 3. Dilute baking soda in water

Pour the baking soda into the measuring jar of water. With a spoon, stir for a minute or so until the powder dissolves.

  • After a minute, let the water stop and take a closer look to see if the baking soda is still whole. If you can still see the powder, stir until it completely dissolves.
  • Use a bowl or glass if you don't have a large enough measuring jar.

Step 4. Dissolve coarse salt in water

Mix the coarse salt with the water in which you have diluted the baking soda. Stir with a spoon until the crystals disappear.

Technically, you can even dilute the salt at the same time as the baking soda, but it will be much faster to dissolve the two ingredients separately

Step 5. Pour the water and salt solution into the bowl, 1/3 at a time

Slowly pour 1/3 of the liquid into the bowl with the dry ingredients. Wait until the mixture is uniform. Then pour in half of the remaining solution and wait one more time. Finally, pour the rest of the solution into the bowl. Keep the mixer on.

The liquid will take between 30 seconds and one minute at a time to be incorporated into the rest of the dough

Step 6. Leave the mixer on for one minute after the liquid is incorporated into the batter

That way, the dough will be well blended, which will help you get the consistency of the ramen right. Count to 60 or time a minute on the clock.

Leave the mixer on for another minute or until the dough is even if you find any dry parts that have not fully absorbed the water

Step 7. Turn off the mixer and cover the bowl with plastic-film for half an hour

Take the bowl out of the mixer and stick a sheet of plastic-film over it. Set aside for 30 minutes to an hour at room temperature.

The rest time will relax the gluten and make the dough easier to mold

Part 2 of 4: Rolling the Dough into Slides

Step 1. Take the dough out of the bowl and make a ball out of it

Remove the dough from the bowl and place it on a clean surface. With your hands, form the dough into a ball. Roll it over the surface until all sides are very smooth.

When leaving the bowl, the dough will be very crumbly. However, if you squeeze it well when making the ball, it will not come loose. When you finish the process of opening the blades, it will have a consistency closer to that of the noodles

Step 2. Cut the dough in half with a knife and separate the halves

With a large, sharp knife, cut the ball right in half. Separate the two parts so as not to overload the noodle machine.

If you have made a large volume of dough, separate it into parts according to how much you have multiplied the ingredients by. If you've doubled the recipe, for example, cut the ball into four instead of in half

Step 3. Wrap half of the dough with the plastic wrap you used to cover the bowl

Roll it around the dough, leaving it loose. Separate the covered half, preferably off the work surface.

The plastic will protect the dough from moisture and other elements as you open the first half

Step 4. Open the other half with a rolling pin

Sprinkle flour on your work surface so the dough doesn't stick. Then place the unwrapped half of the dough in the center of the surface. Open it until it is very thin. Use your body weight to apply pressure to the roller.

The dough should be thin enough to fit through the widest opening of the noodle machine. If it gets too thick, it can break the machine

Step 5. Slowly pass the dough through the noodle machine, using the widest opening

Put one end of the dough into the opening and turn the crank to open it. Take it easy and don't force the crank.

As the dough passes through the machine, gently lift the other tip with your free hand so that the dough forms a smooth sheet and does not clump together

Step 6. Roll the dough through the machine three more times, reducing the gap

Repeat the process of passing the dough through the machine using the second wider opening. Repeat twice more with the third and fourth openings wider.

The dough won't look like noodles yet, but don't worry: it won't be long before it takes shape. You've already gone through the first step of slicing it open and preparing it for the beating

Tip: If the dough sticks to the machine, move the crank back and forth until it moves again without problems. Never use force to pass the dough. Otherwise, you could end up breaking the machine.

Step 7. Fold the dough in half horizontally and run it through the machine four more times

Take one side of the dough and bring it to the other side. Repeat the process of passing the dough through the machine, starting with the widest opening and ending with the widest fourth.

  • Once folded, the dough will be the same width, half the length and twice the thickness.
  • This repetitive kneading process serves to shape the gluten, leaving the noodles with that tough consistency typical of ramen.

Step 8. Let the dough rest under a plastic-film layer for 30 minutes and repeat

Fold the dough in half again and cover it with plastic wrap. Set it aside at room temperature for 30 minutes for the gluten to rest. Then repeat for the last time the process of running the dough through the machine four times.

  • You can also continue to roll the dough until it is the desired thickness. In general, the recommended thickness is 1.5 mm. At this size, the noodles will take between a minute and a half and two minutes to boil and cook until they are of perfect consistency.
  • Repeat the entire procedure above with half of the dough you separated.

Part 3 of 4: Cutting the Noodles

Step 1. Pass the dough through the noodle machine with a spaghetti extension

Attach a spaghetti-cutting extension to the noodle machine. Then pass the dough through the cutter to make the ramen. The machine will automatically cut the dough to the size of spaghetti strips.

Let the triplets fall in a heap onto your work surface as they pass through the cutter

Tip: Use an extension for any other type of thin, long pasta if you don't have one for spaghetti. You can also cut the dough by hand with a kitchen knife if you prefer thicker pasta. If you choose to cut the dough manually, the thickness of the pasta will depend on you.

Step 2. Spread the noodles over the surface and sprinkle flour over them

Pull the noodle strips away from the machine and slightly separate them with your fingers. Then sprinkle them with flour, turn them over and repeat on the other side.

Sprinkling a little flour over the noodles will prevent the triplets from sticking together or on the work surface

Make Ramen Noodles Step 18

Step 3. Separate the noodles into about four small piles

Add the noodles into four separate piles. Each should approximately correspond to one serving.

If you made a larger recipe, separate the noodles into the appropriate amount of mounds. For example, if you've doubled the recipe, separate the triplets into eight portions instead of four

Make Ramen Noodles Step 19

Step 4. Cook the noodles immediately or store them covered in plastic wrap overnight

The ramen is now ready to be fired. However, keeping it overnight will leave it with an even firmer and more delicious texture. Put the mounds of noodles on a baking sheet and cover them with plastic wrap if you prefer to let the dough sit overnight.

  • When you want to cook the noodles, cut a tripe into at least three equal parts to test the exact cooking time. Then throw the pieces into a pot of boiling water. After a minute and a half of boiling, remove each piece from the water at ten-second intervals. That is, take a piece of water after one minute and 40 seconds, another after one minute and 50 seconds, another after two minutes, and so on. Finally, taste the pieces to see how long you should cook the ramen for it to have the desired consistency.
  • In the refrigerator, the pasta will stay fresh for two to three days.

Part 4 of 4: Combining ramen with broth and other classic ingredients

Step 1. Prepare a ramen broth to make the base for a soup

Mix chicken and pork stock with dashi to create a classic ramen soy sauce. You can also use any other type of broth you prefer.

  • Dashi is a broth made from water and dried kombu sauce. Kombu is a type of seaweed that must be soaked in water for at least a day. The water is then mixed with soy sauce and mirin, a rice wine often used in Japanese cuisine.
  • You can also make a vegetable stock if you prefer a vegetarian alternative to chicken and pork stock.

Tip: Other typical broth recipes for ramen are tonkatsu, made from pork, and miso. Search the internet for broth recipes and try different types at home to find out which ones taste best with your homemade ramen.

Make Ramen Noodles Step 21

Step 2. Add the proteins of your choice to the ramen

To prepare a classic recipe, add 2-3 slices of roasted pork belly to the soup. Another traditional option is to place half a boiled or boiled egg on top of the noodles in the bowl.

  • To make a vegetarian dish, use tofu instead of pork. Leave the egg out to make vegan ramen.
  • You can also use minced pork or roast loin instead of pork belly if you prefer.

Step 3. Complete the ramen with vegetables and seasoning

Other ingredients often used in ramen recipes are pickled bamboo shoots and dried nori. To top it off, you can also add any other vegetable or seasoning you like, such as bean sprouts or corn kernels.

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