Based on Chef Morimoto’s recipe.
- 5 cups (600 grams) all-purpose flour, sifted, plus more for dusting. Preferably Korean flour, cake flour, or 00.
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 1/4 warm water to start with.
- Dissolve salt in 1 1/4 cups of warm water.
- Add flour in a large mixing bowl.
- Slowly add the salted water into the middle and mix from inside until dough starts to come together in a few large lumps.
- Firmly press and knead the dough, incorporating any loose flour until there is none left. If necessary, add a little more water, 1 tablespoon at a time, until you can incorporate all of the flour.
- Lightly dust work surface with flour. Knead dough (folding and firmly pressing with your palm, folding and pressing forcefully) until dough looks and feels fairly smooth, about 5 minutes Alternatively, put it inside a ziplock bag, then cover with a towel and walk on it.
- Form dough into ball, wrap in plastic wrap, and let rest at room temperature for 1-5 hours.
- On a lightly floured surface with ample room, knead it again for a few minutes.
- Divide dough into 4 equal-sized balls. Dust each ball with flour and cover with plastic wrap until ready to roll out.
- Using a pasta roller, roll until just under 1/4″ thick. If the dough is too difficult to roll out, cover with plastic wrap, let rest for 10 minutes, and then resume. This rest allows the gluten to relax and makes it easier to roll out.
- Let it relax for 10 min.
- Fold the sheet of dough into thirds (like a letter fold) and then slice widthwise into approximately 1/8″ thick noodles.
- Gently separate the noodles and toss them with a little bit of flour, just so they don’t stick together. Cook right away.