Alkaline Noodles (a.k.a. Ramen Noodles)

5 from 2 votes

Chewy, springy homemade alkaline noodles (ramen noodles) made at home.

Prep Time30

Cook Time2

Resting Time1

Total Time1 32

Course: Main Course

Cuisine: Asian

Keyword: alkaline noodles, homemade ramen recipe, how to make ramen noodles

Servings: servings

Calories: 265kcal

Author: Erin

Cost: $0.25

(To make baked baking soda: sprinkle soda onto a parchment lined baking sheet and bake at 250 degrees for one hour. Reserve 2 teaspoons for recipe, store remainder in an airtight container in cool pantry.)
Combine flour, baked baking soda and water in a stand mixer with dough hook or food processor. If the dough is too sticky, add more flour one tablespoon at a time. If it's too dry, add 1 tablespoon of water at a time. Dough should become smooth and pull away from the sides of the bowl, forming a ball.
On a floured work space divide dough into 4-6 portions.
Working with one portion at a time, flatten portions with hands and feed through widest setting of smooth side pasta roller; fold and repeat 3 times. Feed through next thinner setting, and subsequent settings once until you reach a 2-3 millimeter thickness (about a number 5 or 6 on most machines). Allow sheets to air dry for at least 20 minutes side by side (not stacked). If necessary, sheets can be cut in half so they're easier to work with.
Feed through the spaghetti setting, flour the strands and set aside while you continue to work on each batch. Toss strands in a bit of flour and make 4-6 piles as you go.
To cook the noodles, bring a large pot of water to a boil and salt generously. Boil noodles for 1-2 minutes. Strain immediately in colander, and rinse with cold water until cooled.

Baked baking soda can be stored in an air tight container in the pantry for up to one year.
Don't overcook noodles, 2 minutes is the max, if cooking in a broth, only cook 1 minute as there will be some carryover cooking in the warm broth.