Bread Flour

Mochiko Sweet Rice Flour

Toasted Rye Flour

Water

Kansui Powder Type 2

Riboflavin

Follow standard noodle-making process. Roll your sheet out so it's pretty thin, maybe around 1mm. Cut with a spaghetti cutter. 

Mochiko Rye Tokyo Style Noodle

Taishoken Style Tsukemen Noodle

Sapporo Style Noodle

Makeshift-Hakata Style Noodle

dark rye flour

These are high hydration so they don't take on a bunch of flavor from the soup. You still want them nice and thin so they get tangled in with the ground pork topping on the Tantanmen.

I do three laminations for medium firmness and then age them at room temperature for two days.

Tantanmen 2.0 Noodles

New Wave Tokyo Style Noodle

Kitakata Style Noodle

Tapioca Tsukemen Noodle

Mazesoba / Soupless Ramen Noodle

Jiro Noodle

Tokyo Style Noodle

Akayu Style Noodle

New Tsukemen Noodle

Thick Tsukemen Noodle

00 Flour

Red Fife No.60

Tapioca starch

Egg White Powder

1) Combine 00 flour, Red Fife, Tapioca, and egg white powder in a mixing bowl. Whisk them together.

2) Combine kansui powder, salt, riboflavin, and water in a separate bowl or cup. Mix together well so the salt & powders dissolve fully into the water.

3) Slowly drizzle in your kansui water a couple tablespoons at a time, thoroughly whisking the water into the flours between each pour. Repeat this until all your water has been mixed into the flour to form a loose, finely clumped dough.

4) Transfer dough to a sealable plastic bag and let the dough hydrate & rest for 30 minutes.

5) Place the plastic bag with the dough into a larger paper bag, and use your feet to roughly knead and flatten the dough. You can then use a roller to further smooth the dough. Then let it rest again for 30 minutes.

6) Knead and laminate your dough using an electric pasta roller by going through the widest setting, then the 2nd widest setting, then third. Once you've gone through the 3rd widest setting, fold your dough in half on itself and repeat the kneading & laminating process an additional two times. 

7) You should have a dough sheet that has visible long lines of gluten strands, but is flat and smooth to the touch. Dust both sides of the sheet lightly with cornstarch to prevent sticking. 

8) Change the pasta roller attachment on your machine to the noodle cutter attachment. Cut your dough sheet using the thinnest cutter you have. Lightly dust the cut noodles again with cornstarch, then fold and press the noodles with your hands to temomi them to create a wavy, uneven texture. 

9) Rest your noodles at room temp for 24 hours, then transfer to the refrigerator to rest for a further 2-3 days. Cook time will be 50-60 seconds. 

This recipe uses a local flour grown in the DMV area. I've been refining the recipe over many iterations, but the addition of the 00 flour provides a softer chew.

DMV #18

Hi-Gluten Flour

Follow standard noodle-making process. Roll your sheet out so it's pretty thin, between 0.8mm and 1mm. Cut with a Capellini or other very thin noodle cutter. I use the capellini cutter attachment for Marcato 150 pasta makers. 

. It makes low hydration a lot easier to pull off at home. 

Get low

Low Hydration Noodles

Farina di grano tenero tipo '00' 25kg

Filtered ice cold water

If you don't have Yamato - then this recipe will be EXTREMELY hard to make at home even if you have something like Marcato.

Measure your water and put it into the freezer for faster cooling. While you wait for water to cool - prepare a dry mix - flour (we use a mix of flours only availble from the local produce in Latvia - so this would be an adapted recipe) and egg powder. Take your ice cold water and prepare a wet mix - by adding to the water kansui, sea salt and riboflavinum. Mix it really well until no crumbles of anything is seen on the bottom of the container. Siv the wet mix to get rid of any rocks or micro things from on dissolved salt. 

We start Yamato, put in all of the dry mix in the mixing chamber and start dry mixing for even incorporation. After 3 minutes, start adding in 8-10 attempts your wet mix to the chamber holes. Keep the surface of the chamber as dry as possible so that no wet mix is left unused. It may result in a different texture in the end. Mix additional 3 minutes after you have injected all of the wet mix. Open the chamber - check the dough forming and scrap the wetter parts that has clumped up on the metal mixer parts. Close the chamber and let mix 3 more minutes. Don't overwork the dough! After the timer - drop down the dough into the box and give 10 minutes of rapid rest. Cover with a plastic wrap or a bag. 

Now start the roll forming. We go always on 4th speed with 2.5cm roller width. 3 times with lamination on the same width. Then regular singular pressing on 2cm => 1.5cm=>1.2cm. Cut on the square shaped blades 1.5cm standard. 

Rest the noodles in the special boxes or alternatively in plastic bags or ziplocks. First rest in the room teperature 21-22 Celsius. On the 3rd day - transfer in the fridge - continue aging for 2 more days. TIP: check on your noodles every day! You've got to check for possible molding (sad, but it may occur and you need to start again) and in order to dry clean the condensate that forms from the noodle rest. If you don't dry it out - then the condensate will drop down on the noodles and they will get soggy and age unevenly. 

Noodles will stay up to 4-5 days in your fridge per 4-8 Celsius temperature.

This recipe has been created towards our lighter chintans and specifically for Premium Shōyu bowl. It contains egg powder and riboflavinum for texture and colour 

Premium Shōyu V2.0 Noodles

Make noodles how your are comfortable with. If you are new to noodle making, start with guides such as Way of Ramen on YouTube, or Book of Ramen by Mike Satinover.

Recipe developed by John aka @kansuibae

Sapporo Black Noodles

King Arthur All-purpose flour

King Arthur Cake Flour

White Rice flour

Cut noodles short, approximately 10 inches. Use a 1.5mm cutter and reverse cut noodles at 3mm thickness. If not possible, use a 3mm cutter and roll sheet to 1.5mm.

Iekei Noodles

Blue corn masa

These noodles are adapted from Ramen Lord's Sapporo noodles. I love masa in these, especially paired with my Miso Mexicana Ramen. The aroma and visual it provides really make this bowl come together. I recommend passing the masa through a sieve to avoid having to work around large chunks of masa, although I have skipped this step before and it yielded dough that was just slightly more difficult to work with. 

Combine "strained" masa, egg white powder, and flour in the bowl of a stand mixer. 

Mix on low for five minutes or so, scraping down the sides halfway through to ensure even distribution of egg white powder and masa.

Dissolve kansui in water first, then dissolve the salt until no particles remain.

With the mixer on low, slowly add kansui water to the dry ingredients until about 10% of the kansui water remains. 

Turn off mixer and wait five minutes to allow for absorption. 

Turn mixer back to low and incorporate the last of the kansui water. At this point you can break up larger masses with your fingers if desired once all 

Bag the dough in a gallon ziploc bag and allow to rest at room temperature for an hour.

Roll out dough (I usually do the first roll in the bag to make things neater) and run through a pasta roller until 1.5mm to 2mm thick. 

Rebag dough sheets and let rest for 30 minutes at room temperature. 

Pass the dough sheets through a spaghetti cutter attachment and bundle into 120g portions. 

After lightly dusting with starch (tapioca or potato is fine) massage the noodles (temomi) before bagging and storing at room temp overnight. 

Move noodles into the fridge for a couple of days after the overnight rest. 

Cook noodles for 1 minute and 45 seconds at a rolling boil to serve. Buen provecho.

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