Ingredients:
- 18 g rye flour (Note: g = grams. 2nd Note: Sorry, Dan went metric for this recipe)
- 73 g cake flour
- 150 g bread flour
- corn starch
- 2 g kansui powder (may substitute baking powder baked in an oven at 250-300 for an hour)
- 3 g sea salt
- 135 g water
Special equipment
- Digital scale
- Stand mixer
- Wax paper
- Pasta machine
Directions:
- Toast rye flour in a pan over low heat on a stove for 4 minutes until brown and smelling toasty
- Set aside
- Mix water, sea, salt, and kansui powder (or baked baking powder) together until completely dissolved
- Pour cake flour and bread flour into a stand mixer with the paddle attachment
- Add the rye flour to stand mixer
- Briefly mix until all three flours are evenly mixed
- Turn the stand mixer on to medium-low speed
- Slowly pour water mixture into the mixer
- Let the mixer run for 10 minutes
- Turn off the mixer and make the dough into a ball
- Wrap the dough in plastic wrap and let the dough rest for half an hour
- Pour some cornstarch onto a sheet of wax paper
- Take out the dough and put it on the wax paper
- Cut the dough into 2 inch pieces
- Take a dough piece and flatten it out
- Run the dough piece through the pasta machine on setting #1
- Put some cornstarch on the dough and fold in half
- Run the dough again through the pasta machine on setting #2
- Put some cornstarch on the dough and run it through the pasta machine on setting #3 without folding
- Run the dough through the pasta machine one last time on setting #4
- Repeat the entire process with the remaining dough pieces
- Put the spaghetti attachment onto the pasta machine
- Run the dough through the pasta machine
- Add some water and a little salt to a pot and bring to a boil
- Add the ramen and lower the heat
- Cook the ramen in the pot for about 1 minute
- Turn off the heat then drain the water
- Serve the noodles in a broth by pouring in the broth immediately
- Alternatively, serve dry by adding a little soy sauce and sugar mixture to the noodles
Video: