Restaurant-Quality Ramen Noodles From Scratch (Foolproof Homemade Recipe)

Master the art of homemade ramen noodles with this complete beginner-friendly guide! Using just 4 basic ingredients, I'll walk you through creating perfectly chewy, restaurant-quality noodles that'll transform your ramen game forever. This detailed tutorial breaks down every step, making it your go-to resource for authentic ramen noodles.

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Important Equipment & Product for this recipe:
Lye water powder (kansui): https://amzn.to/3XIGivC
The pasta machine that I use: https://amzn.to/3BtzH0F
2mm Spaghetti attachment: https://amzn.to/3XSx7ZG
1mm Capellini attachment: https://amzn.to/3XP5P6f
3.5mm Trenette attachment: https://amzn.to/3YaMttX

📌 RECIPE DETAILS:
👥 Servings: 4
🥕 Ingredients:
125 ml water
½ tsp lye water powder or an equal amount of baking soda
½ tsp salt
300 g bread flour plus extra for dusting

GENERAL THICKNESS GUIDE & EXAMPLE USAGES

Extra-fine (1.1mm): Hakata ramen.
Fine (1.15mm): Hakata and Kumamoto ramens.
Medium-fine (1.25mm): Chuka soba and Asahikawa ramen.
Medium-thick (1.4mm): Sapporo miso ramen.
Thick (1.7-1.875mm): Shirakawa ramen and champon.
Extra-thick (2.2-2.5mm): Sano ramen, Kitakata ramen, and Okinawa soba.

Note: Japanese noodle factories use a different measurement system called "kiriha bante" rather than mm, so these measurements are approximate references only. Many traditional thicknesses cannot be replicated with standard pasta machine attachments. Feel free to experiment with different thicknesses - part of the fun of making ramen is finding what works best for you and your own broth! I personally think a 2.0mm Spaghetti attachment is the easiest to make, so I recommend starting from there!

📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
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⏱ TIMESTAMPS
0:00 Intro
0:12 Measuring Ingredients
0:25 Lye Water Powder Explained
0:55 Flour Sifting
1:16 Mixing Method
2:20 Dough Rest Time
2:40 Kneading Technique
3:22 Rolling & Cutting
3:47 Pasta Machine Guide
5:27 Storage Tips
5:51 Cooking Instructions
6:19 Final Result

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👨‍🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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Music: Ratatouille's Kitchen by Carmen María and Edu Espinal

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