Homemade udon noodles

Ingredients for 2 servings:

• 300 g wheat flour Tipo 00 or wheat flour Type 405
• 150 ml water, warm
• 15 g salt
• Potato starch or corn starch for processing

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 35 minutes

traditional way of preparation

Dissolve the salt in the warm water. Slowly stir the salt water into the bowl with the flour and knead until a smooth dough forms, about 15-20 minutes. I used a pastry mixer. Wrap the dough in plastic wrap and let it rest in the refrigerator for one hour. Then place the dough in a freezer bag and seal it, leaving a small opening to allow air to escape. Wrap the bag containing the dough in a towel, place it on the floor, and knead gently with your feet for one minute. Then remove the dough from the bag, form it into a ball again, and reseal the bag. Repeat this process three times. Let the dough rest in the bag for another two hours at room temperature. Remove the dough from the bag and place it on a countertop. Lightly dust the countertop and the dough with potato starch or cornstarch. Roll out the dough with a rolling pin to a thickness of 2 mm and cut into 3 mm wide strips with a knife. Cook the udon in boiling water (without salt) for about 10-15 minutes. Then cool the udon with cold water. Reheat with hot water just before serving.