Ramen Noodles
Once you’ve eaten homemade ramen noodles, you’ll be utterly spoiled. And because they are so easy to make, you may never buy ramen again. These ramen noodles get their chew from bread flour and the addition of baked baking soda to the dough. You can make a large batch of baked baking soda in advance and use it whenever you want fresh ramen.
One Day Recipe
Serves 2 to 4
Baked Baking Soda
60 grams (½ cup) Baking Soda
Dough
113 grams (½ cup) Sourdough Discard
56 grams (¼ cup) Hot Water
4 grams (½ teaspoon) Salt
7 grams (2 teaspoons) Baked Baking Soda
180 grams (1 ½ cup) Bread Flour
Cornstarch for dusting
To bake the baking soda, preheat your oven to 250 F(121 C). Spread baking soda on a baking sheet, and bake for 1 hour. Allow the baking soda to cool completely and store in an airtight container until ready for use.
To make the dough, add baked baking soda and salt in the hot water.
In a large bowl, combine the flour and sourdough discard, and stir to incorporate. Add baking soda mixture into the flour and knead until fully combined, about 5 minutes. Wrap the dough in plastic wrap and allow it to rest for 30 minutes for the flour to absorb all of the water in the dough.
Knead the dough for another 10 minutes. Divide the dough into two portions, shape into a log and wrap with plastic. Allow the dough to relax for 1 hour before rolling out, this will allow the gluten to relax and make it easier to handle. You can refrigerate the uncut dough for up to 24 hours, the dough may experience some discoloration.
Once you’re ready to cut your noodles, sprinkle a generous amount of cornstarch on a baking sheet and set it aside. Working with one portion at a time, flatten the logs using a rolling pin until the dough will fit into your pasta machine. The dough may break apart the first time you run it through your pasta machine, that’s ok, fold the dough into thirds and continue rolling it on the widest setting until you end up with a smooth pasta dough.
Used with permission by Hannah Dela Cruz. Recipe from Sourdough Every Day: Your Guide to Using Active and Discard Starter for Artisan Bread, Rolls, Pasta, Sweets and More. By Hannah Dela Cruz. Page Street Publishing Co. December 15, 2020. ISBN: 9781645672029
Hannah’s cookbook Sourdough Every Day now available!