How to make Udon noodles

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From Scratch!

With just two ingredients, you can make traditional Japanese udon noodles at home from scratch! This versatile wheat noodle is known for it's thick and chewy texture. They're egg-free, can be served hot or cold, and can be used in a variety of different dishes!

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Homemade Udon

course

Noodles

Time

3 hr 30 mins

difficulty

Medium

INGREDIENTS

full measurements in post

- all purpose flour - salt - water

Combine Ingredients

Mix lukewarm water and salt in a jug until dissolved. Place the flour in a large sealable bag, pour in the brine and shake until clumps of dough form.

STEP 1

Rest

Push the air out and seal the bag. Rest at room temperature for 30 minutes.

STEP 2

Knead

Place the bag on the floor and knead with your feet until the bag is filled. Take the dough out, fold in thirds, return to the bag and repeat for 15 minutes or until smooth.

STEP 3

Second Rest

Once smooth, return to the bag, seal and rest at room temperature for 2 hours.

STEP 4

Roll Out

Remove the dough from the bag and place on a lightly floured surface. Roll out thin and then cut in half so that it fits through a pasta machine. (If you don't have one, roll out until 3mm thick and cut into 4 strips.)

STEP 5

Use Pasta Machine

Roll thin using a pasta machine. Start with 0 setting, then reduce  thickness to 2 or 3, then 4 or 5. The final thickness should be about 3mm.

STEP 6

Cut

Dust with flour and cut using a trenette cutting attachment. Alternatively, fold into a manageable size and cut with a knife about 3mm thick.

STEP 7

Cook

Bring a large pot of water to a rolling boil and boil the noodles for 11 minutes.

STEP 8

Wash

Drain by pouring through a colander placed in the sink. Wash with cold water to remove excess starch. If serving hot, rinse with hot water to reheat.

STEP 9

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FULL RECIPE at sudachirecipes.com

See the full post for ingredient measurements, substitutions and cooking tips!