Prepare Ingredients:
Gather all ingredients and prepare your workstation as well as the pasta maker (if you have one).
Prepare Alkaline Solution:
Thoroughly mix the lukewarm water with the kansui – this creates a slightly alkaline liquid that will give the noodles their characteristic chewiness.
Make the Dough:
Place the flour in a large bowl, make a well in the center, and pour in the kansui solution. Start mixing with a spoon, then continue with your hands.
Knead the Dough:
Knead the dough on your workstation for about 5 minutes until a compact ball forms. The dough will seem rather crumbly at first – this is good, as it will give the ramen the ideal texture later.
Rest the Dough:
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. In parallel, you can prepare your pasta maker (or your rolling pin).
Roll & Fold:
Press the dough ball into a flat disc. Divide it in half, cover one half, and work with the other first. Pass it through the widest setting (level 1) of your pasta maker. After the dough passes through, fold it lengthwise into thirds and pass it through the roller again. Repeat this folding rhythm about five times – this will make the dough smoother and more elastic.
Roll Thinly:
Sprinkle a little potato starch on both sides of the dough sheet to prevent it from sticking to the rollers. Set the roller to a narrower setting (e.g., level 3 or 4) and roll the dough thinner accordingly – depending on how thick you like your noodles.
Cut Noodles:
Halve the dough sheet, dust it again with starch, and then cut it into thin strips using the spaghetti or noodle cutter attachment of the machine. Lightly toss the cut noodles again in starch and form small nests on a floured plate or platter.
Cook or Store:
Cook Immediately: Boil the noodles in bubbling water for about 1-2 minutes, drain them, and rinse briefly with cold water to remove excess starch and create the typical "slurp" effect.
Store: Lay the noodles flat, dust them with starch, pack them in a freezer or Ziploc bag, and store them in the refrigerator for up to 24 hours.
