Home-made Ramen Noodles

From various sites like the one on Not So Ancient Chinese.
This is a 50% hydration with Koon Chun kansui.


  • 250 g bread flour
  • 1/2 cup warm water
  • 1 tsp Koon Chun kansui


  1. Dissolve kansui in the water
  2. Put flour in the bowl of your kitchen aid
  3. Make a whole in the middle, and turn on machine slow with paddle attachment, add diluted kansui slowly so it is incorporated gently into the flour
  4. The dough will be crumbly but just wet enough for you to form a ball with your hands.
  5. Make a ball and knead for 5 min.
  6. Place in an airtight container for 1hr in room temperature or overnight. You can skip this step but it will come out a little different.
  7. Cut in half and save the other half for later. Use pasta roller and roll it until #5.
  8. Than cut with spaghetti cutter. Dust with flour to avoid sticking.

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