Ramen Noodles

Annotation:

1. The detailed explanation for “baked soda” can be found in the “Tips” section. Checking recommended. Here is the short version: Scatter 4 packs of baking powder on a baking sheet lined with baking paper and “bake” in the oven at 130 – 150 ° for 1 hour. Allow to cool, fill into a storage jar and store.

Dough:

1. Dissolve the 4 teaspoons of baked soda in 100 g of warm water. Then pour into a large bowl together with the 100 g of cold water. Add the flour and use the dough hook of the hand mixer to make a crumbly dough. Then tip this onto a work surface and knead with your hands for at least 5 minutes until a tough but smooth dough is formed. Wrap it in cling film and let it rest for 20 minutes at room temperature.
2. Then knead the dough again by hand for at least 5 minutes (small effort), wrap it in foil again and then put it in the refrigerator for 1 hour.
3. For further processing, divide the dough into 6 portions and roll them out individually very thinly on a well-floured surface or machine. Use a rolling pin to cut about 1 mm thin strips, then use a sharp knife. When working with the pasta machine, gradually pull through to level 6 and then use the spaghetti attachment. Sprinkle flour over and over again on the work surface.
4. Spread the finished noodles on a large surface, dust with flour and loosen up a little every now and then. They can be prepared well, and if they dry out, that’s okay.
5. Then cook the pasta in a large saucepan with plenty of water. It’s very quick. 2 – 3 min. Then drain immediately and (which you shouldn’t do otherwise with pasta) rinse under cold water. This stops the cooking process abruptly, excess starch is rinsed off and they do not stick together.
6. You can freeze them in portions and use them in many Asian dishes. Ideal for soups.