Making Ramen Noodles

It took the new year and several days off to chill for motivation to spike for an all out ramen fest. We used the recipes from the Ivan Ramen cookbook (they work great!) and enjoyed the feast.

Ramen refers to the noodles and soup which in our case was a triple broth mixture including chicken stock, pork stock, and dashi. We purchased back up frozen noodles from the nearby Asian store. My honey bunny did most of the work as he made the roast pork, stocks, menma (bamboo), and sofrito. I made the noodles, steam buns, and assisted with the dashi.

The ramen noodles were made using my kitchen aid mixer with a pasta attachment. These were the first try of Ivan's Toasted Rye Noodles.

Ivan's Toasted Rye Noodles

75 grams of Rye Flour
620 grams high protein bread flour
300 grams cake flour
10 grams Kansui powder (bake baking soda at 275ºF x 1 hour)
430 milliliters cool water
13 grams salt
Cornstarch as needed

1. Bake the baking soda x 275ºF x 1 hour. Cool.

2. Toast the Rye flour in pan over medium heat about 4 minutes, until you can smell the aroma. Use 70 GRAMS in the recipe.

3. Mix water, salt, and kansui until fully dissolved.

4. In the bowl of a stand mixer with a dough hook attachment, combine flours and add water mix. Mix for 10 minutes-- add a spoonful of water if it isn't coming together. It will be on the dry side. Dough should form into a ball of sorts. Cover the dough and allow to rest for 30 minutes.

5. Flatten dough into pieces and cover with a damp cloth.

6. Set up your pasta machine and adjust for largest size. Pass piece of dough through, fold onto self making a double sheet, run through thinner setting, and repeat for the thinnest setting. Run through 4th time without double sheeting for the thinnest you can get them. Set aside and repeat with the remaining pieces of dough.

7. Pass thin dough sheets through a cutter or cut by hand. As you work, toss the noodles with a little cornstarch to keep them from sticking together, shake off excess before cooking. Store the noodles in a container wrapped tightly with plastic (or individual portions in ziplock bags) for up to a day.

8. Cook in boiling water for about 50 seconds (varies with water and flour used). Drain. Place into bowl of hot soup broth. Garnish.

Making ramen noodles

It took the new year and several days off to chill for motivation to spike for an all out ramen fest. We used the recipes from the Ivan Ramen cookbook (they work great!) and enjoyed the feast.

Ramen refers to the noodles and soup which in our case was a triple broth mixture including chicken stock, pork stock, and dashi. We purchased back up frozen noodles from the nearby Asian store. My honey bunny did most of the work as he made the roast pork, stocks, menma (bamboo), and sofrito. I made the noodles, steam buns, and assisted with the dashi.

The ramen noodles were made using my kitchen aid mixer with a pasta attachment. These were the first try of Ivan's Toasted Rye Noodles.

Ivan's Toasted Rye Noodles

75 grams of Rye Flour
620 grams high protein bread flour
300 grams cake flour
10 grams Kansui powder (bake baking soda at 275ºF x 1 hour)
430 milliliters cool water
13 grams salt
Cornstarch as needed

1. Bake the baking soda x 275ºF x 1 hour. Cool.

2. Toast the Rye flour in pan over medium heat about 4 minutes, until you can smell the aroma. Use 70 GRAMS in the recipe.

3. Mix water, salt, and kansui until fully dissolved.

4. In the bowl of a stand mixer with a dough hook attachment, combine flours and add water mix. Mix for 10 minutes-- add a spoonful of water if it isn't coming together. It will be on the dry side. Dough should form into a ball of sorts. Cover the dough and allow to rest for 30 minutes.

5. Flatten dough into pieces and cover with a damp cloth.

6. Set up your pasta machine and adjust for largest size. Pass piece of dough through, fold onto self making a double sheet, run through thinner setting, and repeat for the thinnest setting. Run through 4th time without double sheeting for the thinnest you can get them. Set aside and repeat with the remaining pieces of dough.

7. Pass thin dough sheets through a cutter or cut by hand. As you work, toss the noodles with a little cornstarch to keep them from sticking together, shake off excess before cooking. Store the noodles in a container wrapped tightly with plastic (or individual portions in ziplock bags) for up to a day.

8. Cook in boiling water for about 50 seconds (varies with water and flour used). Drain. Place into bowl of hot soup broth. Garnish.

Making ramen noodles