Making Perfect Ramen Noodles: Why You Should 'Cut' Your Dough, Not Stir It

The journey to a perfect bowl of ramen is paved with many details, from the rich broth to the perfectly cooked toppings. But arguably, the heart and soul lie in the noodles themselves. If you've ever ventured into making ramen noodles from scratch, you know it's a different beast compared to pasta or bread. And one of the first, crucial, and perhaps counter-intuitive steps lies in how you combine the flour and liquids. Forget stirring – ramen masters "cut" their dough in the initial steps.

What Does "Cutting" Even Mean

When we think of mixing flour and water, our instinct is often to grab a spoon or whisk and stir vigorously until a shaggy dough forms. But for ramen, especially in the initial stages, this can be counterproductive.

"Cutting" the dough involves using a tool – traditionally chopsticks, as emphasized by the knowledgeable ramen chefs at The Story of Ramen here in San Francisco – to gently incorporate the liquid into the flour. Instead of swirling, you make short, chopping, or slicing motions through the mixture. Imagine gently folding the wet and dry ingredients together, or think of the motion used when cutting cold butter into flour for pastry. The goal isn't to immediately form a cohesive ball, but rather to encourage the flour particles to hydrate evenly - mix the flour and water evenly.

Why Cut Instead of Stir?

This technique might seem fussy, but it's rooted in the science of ramen noodle making:

1. Controlled Hydration: Ramen dough often has a lower hydration level than many bread doughs. Cutting helps distribute the limited liquid more evenly among the flour particles before significant gluten development begins. Stirring can quickly create wet clumps surrounded by dry flour, leading to uneven hydration that's hard to fix later.

2. Managing Gluten Development: Gluten is essential for ramen's signature chewy, springy texture ('koshi'). However, how and when that gluten develops is critical. Vigorous stirring right at the start encourages gluten to form rapidly and haphazardly. This can make the dough tough and difficult to work later. The "cutting" method gently moistens the flour, setting the stage for more controlled gluten development. It allows the flour to absorb water first, then develop structure.

3. Preventing Clumps: The gentle cutting motion minimizes the formation of tight, doughy clumps that resist hydration and proper mixing. It keeps the mixture somewhat loose and crumbly initially, which is actually desirable.

   
   

The Chopstick Advantage

Why chopsticks, specifically? As the chefs at The Story of Ramen advise, chopsticks offer precision. They allow you to get into small areas of the bowl, break up dry patches, and gently combine ingredients without compressing or overworking the mixture in the way a spoon or your hands might initially. It's a nod to tradition and a genuinely effective technique for this delicate stage. Plus, if you're making your own noodles, why not make even greater use of those chopsticks!

Give Cutting a Try!

So, the next time you embark on the rewarding quest of making homemade ramen noodles, resist the urge to stir! Grab a pair of chopsticks and gently "cut" your liquid into the flour. It's a small change in technique that makes a significant difference, setting you on the path to achieving that perfect texture and bite that defines a truly great bowl of ramen. 

You can learn much more about ramen noodle making in the ramen classes offered at The Story of Ramen in the Mission District in San Francisco. We offer private ramen classes for team building with co-workers or even birthday parties, anniversary parties and school events. We also offer open public classes where anyone can join around the counter by registering in advance. Learn more at RamenPartySF.com

Happy noodle making!

---

Jeff Parsons is the Co-founder at The Story of Ramen.