Beginner Guide to Making Ramen Noodles from Scratch
Video Overview & Insights
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Making great ramen noodles at home doesn't require a lot of ingredients, just a few tools and some time. This is a simplified ramen noodle recipe that a beginner should be able to recreate if they follow the steps in this video.
Can you half this recipe?
Required Equipment:
Kitchen Scale
Do i really need a kitchen scale
Pasta Machine: https://amzn.to/2VKfcFl
40% Hydration Noodle
Ramen Udon
Ingredients:
500g Bread Flour
Will it work with a noodle extruder?
200g Cold, filtered water
5g Sodium carbonate or Potassium carbonate https://amzn.to/3iFfneW
How long will the sodium carbonate last in the sealed jar. Ty
5g Kosher Salt
Making Ramen Noodles is all about ratios. Everything is based off the weight of the flour. Generally, you will aim for 1% of the weight of flour in both powdered kansui and salt and whatever hydration percentage you want in cold water.
i'll try to make in philippines.
High Hydration Noodles (35% and over) Characteristics:
- Generally easier to work with
Come back to YouTube my man!
- Won't suck up soup
- Won't get soggy as quickly
I know this is very late but i hope it helps someone. You need to adjust the ratios for altitude! I live at ~5000ft(+1500m) and i needed to add an extra 10% hydration (50g water) to give it any chance. The recommended ratios gave me the consistency of a graham cracker
Low Hydration Noodles (30% and under) Characteristics:
- Very difficult to make at home
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์๋นํ ์๊ฐ๊ณผ ๋
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์์ ๋น๋ ๋ฐ์ฃฝ๋ง ํ๋ฉด ์์ผ๋ก ์ ๋นํ๊ฒ ์งค๋ผ์ ํ ์ ์๊ณ
์๋ ๋ถ์ ์๋๋ฉด ๋จน์ง๋ ๋ชปํ์ง. ์ง๊ธ์ ๊ธฐ๊ณ๋ก ๋ฝ์ผ๋ ์ ๋ ดํด์ง๊ฑฐ ๋ฟ
- Sucks up soup when you eat
- Gets soggy quickly
I don't have a pasta machine what do I do?
Some recommended hydration percentages for various styles of ramen:
Tonkotsu Ramen: Low Hydration 30% or lower (don't try at home)
potassium carbonate and sodium carbonate doesnt seem that healthy xD idk about any of those but the names..
Sapporo Miso Ramen: High Hydration 35% - 40%
Shoyu Ramen: Mid - High Hydration 33%-40%
This does not seem to be much different than Italian pasta, but not sure of the hydration rates. The Pasta Grannies, a channel I follow, none of the grannies ever measure anything. I was eating a yakisoba type dish at a restaurant once and some one commented, "oh, you are eating buckwheat noodles". I would guess it is a whole different thing.
Shio Ramen: Mid - High Hydration 33%-40%
Just in case war happens ๐คฆ๐ปโโ๏ธ
More User Perspectives
Has anyone tried putting the dough through a meat grinder using the 1/8" plate? I reckon it would have to be a moister dough and you would have to have to dust the noodles with flour as they came out. I have a grinder, I'd rather not buy any new equipment.
@ginadraper4093"Have I not commanded you? Be strong and of good courage; do not be afraid, nor be dismayed, for the Lord your God is with you wherever you go." (Joshua 1:9)
God Bless you all!!! Jesus loves you, and so do I!!!โคโคโค
Hi...may i ask, if you used kansui ( liquid form ) how much to add per 500g flour? Is it still the same 1% percentage? Tia ๐
@lindaang7814I'm trying to learn this because my crushes favorite meal is home made ramen. ๐
@ShadowLynx218What is the machine you are using?
@Passionforpurpose22๐ฃ I. ๐. ๐. Thank god for sharing this with me๐น
@stephaniewood9608The intro music is longer than the actual recipe bit
@TheMegamanCoThis makes me wonder if I could use the matarello that I made for rolling traditional pasta out.... If I ever try it, I will find out.... The challenge has been issued!
@robohippyHow do I cook these after I make them?
@Boobear83Beginner
@vanillasrecaps6022Informative. Thank you! ๐
@fourdayhomestead2839Fresh ramen noodles are soooo much better than dried and homemade looks even better.
@synchro505Awesome explanation. Can't wait to try. Very informative
@erikscafidi3266No he means it snaps easier
@justinmagee2203EVERY TIME I GET A Way of Ramen VIDEO RECOMMENDED I THINK THE LEGEND HAS RETURNED, BUT EVERY TIME I AM FOOLED! DAMN YOU YOUTUBE!!!!!!!!!!!!!!!!!!
@Krazymarmowhat size cutter do you use for the noodles
@skillignite13CAN YOU PULL THIS DOUGH FOR HAND-PULLED NOODLES?
@amauryguzmanphoto4779Can you put them in the dehydrator so that you can have them longer?
@ashleyoko1264How many servings does this make??????
@tylerrock1453you did the right thing son, proudaya
@BlunderBunsSo these noodles are for ramen. What if the men are already cooked. Ba da tsss!
@jdmriderhi, can i substitute bread flour for ap flour?
@kanncaro2:10 you fucked up homey thats near toxic levels of aluminum in your food. Needs a iron or stainless pot or pan.
@dekonfrost7What do you mean by snappier? As in, it has a little give, then it snaps? Kind of like a Chicago style hotdog? It's tough at first then you get a snap, piercing the surface, then you are meet with a soft interior.
Also: WOW! FINALLY a cooking content creator that does it right. You're adding so many nuggets of great info spread in between. Explaining the differences in the hydration percent is a very good example.
All these youtube ramen recipes require me to stand on the dough, there gotta be another way, can't I just use a mallet or a rolling pin/
@jaylu7021Thanks for the vid. Shout out to Costco for them clean socks!
@Coco77724I donโt have a scale so can someone drop the rough measurements in cups?
@janesigabaro7593Fabkasten
@vidakwofie4210Thank you so much โค
@norakirraHuhuhuhand this is not testing
@vidakwofie4210WHY REST THE NOODLE FOR ONE DAY BEFORE USING?
@ericbulpittYeah.. make noodles from scratch.. but you need a fcking machine.. to make "by hand" ๐ Next.
@Dr4g0nMistressThe feet technique, never would have thought since I have rowling pin.
@windowzombieHow to make ramen noodles more chower?
@kimrhayianigdanes2448Thank you to share this recipe! I live in Brazil and I didnโt find the Kansui powder. But, I bought a Chinese Chencun Alkaline Water. Can you help me with how much of this lye water should I use in your recipe please?
@rennerabreu87