Using a kitchen scale, measure bread flour in a prep bowl. You should use 90 grams of flour per serving.
Measure cold water in another prep bowl. You should use 34 grams of water per person’s serving. Then, add 1 gram of sea salt and 3 grams of lye water per serving into the liquid ingredient bowl.
Stir the water, salt and lye water mixture with a pair of chopsticks to dissolve the salt.
Gradually pour the liquid ingredients into the bowl, while stirring the flour with a pair of chopsticks. When the liquid is all poured, stir with chopsticks to make sure all the flour and liquid ingredients are combined. Break up big pieces of flour into smaller ones.
Using your hands, squeeze the flour into a ball and pour the dough on a working table or a large cutting board. Separate the dough into individual servings. [NOTE - if you do not separate the dough into individual servings, it will be too much for a pasta roller to handle.]
Flatten the dough as best you can. Feed it into a pasta roller one time using the thickest setting (#1 on the roller)
Fold the noodle sheet into half and feed it back to the pasta roller with the fold side at a right angle to the roller opening. Repeatedly feed it through the roller until it is smooth. [NOTE - for KitchenAid pasta roller, we recommend feeding the dough through a total of 7 times] Increase the pasta roller setting to roll the noodles sheets thinner. [NOTE - for KitchenAid pasta roller, we recommend putting the dough through one time on setting 2, once on 3 and one on 4. No need to fold the dough.]
Using the spaghetti attachment, cut the noodle sheets into noodles.
Some equipment to add to your shopping list ...
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