Prepare the ingredients:
Prepare all ingredients and your work surface as well as (if available) the pasta machine.

Prepare an alkaline solution:
Thoroughly mix the lukewarm water with the kansui – this will give you a slightly alkaline liquid that will later give the noodles their typical bite.

Prepare the dough:
Place the flour in a large bowl, make a well in the center, and pour in the kansui solution. Start with a spoon and then continue working with your hands.

Knead the dough:
Knead the dough on the work surface for about 5 minutes until a compact ball forms. The dough will initially seem rather brittle – this is good, because this is exactly how the texture of the ramen will be ideal later.

Let the dough rest:
Form the dough into a ball, place it back in the bowl, cover it with a damp cloth, and let it rest at room temperature for about 30 minutes. Meanwhile, you can prepare your pasta machine (or rolling tool).

Roll out & fold:
Press the dough ball into a flat disc. Divide it in half, cover one half, and process the other first. Feed it through the widest roller (setting 1) of your pasta machine. After the dough has gone through, fold it lengthwise into thirds and feed it through the roller again. Repeat this folding process about five times – this will make the dough smoother and more elastic.

Roll out thinly:
Sprinkle some potato starch on both sides of the dough sheet to prevent it from sticking to the rollers. Set the rollers to a narrower setting (e.g., setting 3 or 4) and roll the dough out thinner – depending on how thick you like your noodles.

Cutting noodles:
Halve the sheet of dough, dust it again with starch, and then cut it into thin strips using the spaghetti or pasta cutter attachment of your pasta machine. Lightly coat the cut noodles in starch again and form small nests on a floured board or plate.

Cooking or storing:

• To prepare directly: Cook the noodles in boiling water for about 1-2 minutes, drain them and rinse briefly with cold water to remove excess starch and create the typical "slurp" effect.
• Storage: Lay the pasta flat, dust it with starch, pack it in a freezer or Ziploc bag and store it in the refrigerator for up to 24 hours.

Tip: The combination of Kansui water and high-quality wheat flour ensures that your ramen noodles remain firm to the bite while cooking and do not become mushy – for an authentic ramen experience at home.

With our RamenStar DIY Ramen Kit, you get ready-made noodles and delicious soup in one set. This saves you the time-consuming process of cooking the basic ingredients yourself, allowing you to get started right away and have a delicious, fresh ramen meal on the table in no time – simple, quick, and stress-free, and always at hand.

Enjoy your meal! 🍜