Machine-made Ramen Noodles
Time to finish
Tools you need
Lye water or alkaline water
Fine sea salt
Place the flour on a large bowl.
Place water, salt, and lye water or alkaline water in a separate small bowl and stir to dissolve the salt with a pair of chopsticks.
Gradually pour the liquid into the bowl, while stirring the flour with a pair of chopsticks to soak the liquid. When the liquid is all poured, stir with chopsticks to make sure all the flour absorb some water and break up big pieces of flour into smaller chunks.
Using your hands, squeeze the flour into a dough and pour the dough on a working table or a large wooden cutting board.
Slightly flatten the dough. Feed it into a pasta roller using the thickest setting.
Feed the dough into the roller a few times until it comes together. Then, fold it once and repeatedly feed it in until it is smooth.
Dust the noodle sheet with potato flour or corn starcg if you intend to store the noodles. If you intend to cook the noodles immediately you can skip this step.
Using the spaghetti attachment, cut the noodle sheets into noodles.
Immediately put the noodles into a noodle strainer and then into a pot of boiling water. Cook for 1 minute 30 seconds. Stir constantly.
Immediately strain the noodles and shake vertically to get rid of any excess water.
Place the noodles in a ramen bowl. Top with your desired toppings, then pour hot boiling broth into the bowl.