Homemade Ramen Noodles

Instructions

1. 01

   Preheat your oven to 275°F. Spread the baking soda in a thin layer on a baking sheet. Bake it for 1 hour and 30 minutes. Set it aside to cool. Measure out 1 tablespoon for this recipe and store the remainder in an airtight container for future use. Editor's Tip: Baked baking soda is more caustic than regular baking soda and can irritate the skin, so keep it labeled and out of the reach of kiddos.

2. 02

   Measure 1 cup of cold water in a liquid measuring cup. Stir in the 1 tablespoon of baked baking soda and the salt until they have dissolved. Place 4 cups of flour in the bowl of a stand mixer fitted with a dough hook. Turn the mixer to low, and trickle in the water with the dissolved baking soda and salt. Increase the speed to medium and mix for three minutes or until the dough is shaggy. Add additional water if the dough is dry at the bottom. Let the machine knead the dough for three more minutes, then remove it from the mixing bowl and knead by hand until it comes together in a ball. Cover the dough in plastic wrap and let it rest at room temperature for 30 minutes. Editor's Tip: Flour is drier when the humidity is low, as it often is in the winter. Many baking recipes usually require more liquid during the colder months.

3. 03

   Set up your pasta roller, whether it's a stand-alone unit or a stand-mixer attachment. Cut the dough into six equal parts. Put the pasta roller on its widest setting. Flatten the first pasta ball into a disk with the palm of your hand, ensuring the leading edge is thin enough to fit between the rollers. Run the dough through the rollers. Fold the dough sheet in half lengthwise and run it through the machine again with the dough facing the same direction on the same setting.

4. 04

   Adjust the pasta roller attachment down one notch. If the dough pieces are sticky, dust both sides with flour. Run each piece of dough through the machine. Repeat with smaller and smaller settings, dusting with flour whenever needed, until the dough has passed through the lowest setting. Repeat with the remaining five dough balls. Editor's Tip: Your aim is to get the dough to around 1/16-inch thick.

5. 05

   Put a small amount of flour on your flat work surface and place a lightly floured sheet pan nearby for finished noodles. Using the angel hair or spaghetti setting on your pasta cutter, send through each piece of dough, gently catching the noodles as they exit the machine. Run the cut noodles through the pile of flour, lightly coating all sides, and curl them into the shape of a bird's nest. Repeat with the remaining dough pieces. Refrigerate or freeze the noodles until you're ready to use them. Editor's Tip: Cornstarch can also prevent dough from becoming sticky. You can mix it with flour or use it by itself.