While there are many different styles of ramen each with their own variation of wheat noodle, this will be a series of posts where I experiment with different flours, hydration and alkaline levels to see what results I get in texture and taste.
These experiments are all based of the great work Ramen_Lord has done and posted about on the popular ramen sub reddit.
I have tried a lot of different recipes and variations but this is my go to recipe for now.
Cook time: 1 min
Result: Overall pretty happy, they were slightly chewy, not as much bite as I was hoping for. Maybe ill cook for 10 seconds less next time and increase lye water by .5 g
This is a fairly low hydration noodle and will be hard to, if not impossible to roll by hand. I suggest you get yourself a good quality pasta machine to do the hard work for you.
Start by adding the lye water or baked baking soda to the water, then the salt and mix until it everything is dissolved.
In a large bowl add the flour and using a spoon pour in the water mixture and mix with the spoon until it becomes crumb like.
Then using your hand start to knead and try to bring the mixture together. Do this for about 5 minutes. This is not an easy process and it will feel very dry and not stick together completely. This is normal !
Squeeze the dough together as hard as you can trying to bring all the pieces in together and wrap it tightly with plastic wrap and let it sit for 30-60 mins. This allows the water to hydrate all the flour and makes it easier to work with in the pasta machine. Slightly easier ;)
Cut the dough into about 2 portions sized chunks. Get your pasta machine ready on the highest setting and press the dough down as much as you can. Force it into the pasta machine and being rolling. It will probably not go as you expected and start falling apart. This is totally normal. Just get it all through the machine. Gather up the dough again press it together, fold it in half, the same direction every time and repeat the process. It will get easier and easier and will eventually come together into one mass.
Set it the machine to the next lower level, pass it through, fold it over on itself and repeat a few times, always folding the same direction. This helps promote long gluten strands.
Keep doing this until you get to the last or second last setting. I then but the long sheet of dough into two equal portions.
Note I do not flour the sheets before i put them through the pasta machine. Most recipes will tell you to, but I don't because i find that the rollers and pasta cutters don't grip the dough as well and ends up dragging it in unevenly and messing up your noodles. Perhaps you should with a much more wetter though, but not these.
Switch to the spaghetti cutter and pass each sheet through carefully. Once you have cut the noodles dust them with some tapioca / potato or corn flour and gather into neat piles.
I like to let them rest in the fridge in individual bags for 1 day before I make them, if I have time, its not necessary but seems to produce a better noodle.
They also freeze pretty well. Just cook straight from frozen into boiling water and make sure to stir to avoid sticking.