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| Homemade Ramen Noodles w/ shitake mushrooms and egg |
Serves: 6
Ingredients
2 c unbleached all purpose flour
2 tbsp vital wheat gluten
1/2 c warm water
1 tsp potassium carbonate (liquid)
Directions
In a large bowl, stir all ingredients together. Knead into a ball. Cut into quarters and place unused portions into a plastic bag or covered with a clean kitchen towel.
Flatten the ball out with your hand and lightly dust it with flour on both sides. Either roll it out thin with a rolling pin or use a pasta machine and crank the dough through each setting twice until you come to the second to last setting. My pasta machine goes numerically from 1-8, with 1 being the largest aperture. For ramen noodles, I use setting #7 (second to smallest thickness).
Use the noodle cutting attachment to cut the noodles from the long length of dough.
Bring a large stockpot of lightly salted (1-2 tsp kosher salt) water to a boil. Fresh ramen noodles will cook in about 3-4 minutes.
Do not cook the noodles directly in the broth it will be served in.
To serve: Remove cooked noodles from the pot with a spider strainer (also found at an Asian grocery store, it usually has a long metal or bamboo handle with a steel mesh strainer) to a soup bowl. Add 1 soup ladle of the noodle's cooking water plus 2 soup ladles of the broth you are serving the noodles with. Garnish with toasted nori, halved hard-boiled egg, fresh or fried bean sprouts, etc.
