How to Make Ramen Noodles

By Food & Wine
Updated May 16, 2017
Here, Tokyo ramen master Ivan Orkin offers a step-by-step guide to making exceptional ramen noodles with rye flour.—Daniel Gritzer
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Toasted Rye Noodles

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Expert Tip: In Japan, cooks use kansui to give ramen noodles their springy texture; here, Orkin substitutes baking soda that's been baked to increase its potency. This dough may seem too dry at first, but adding extra water will result in noodles that are too soft.

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Step One: Toast

Photo © John Kernick

Bake the baking soda in a 275° oven and dissolve in water; toast the rye flour over moderate heat and combine with the bread and cake flours.

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Step Two: Blend

Photo © John Kernick

Gradually add the baking soda solution to the flour mixture. Knead into a rough ball and cover the bowl with plastic wrap.

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Step Three: Form

Photo © John Kernick

Let the dough rest until it has softened and relaxed, then form it into a disk.

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Step Four: Divide

Photo © John Kernick

Cut the disk into 8 equal pieces; cover them with a damp towel.

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Step Five: Roll Out

Roll the dough into 1/16-inch-thick sheets.

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Step Six: Cut

Run each sheet of pasta through the spaghetti cutter. Gently toss the noodles with cornstarch and spread them on a baking sheet in a single layer in 8 even portions (about 5 ounces each).

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Assemble the Ramen

Boil one portion of noodles in unsalted water just until al dente, 1 minute. (You can cook up to 4 portions together.) Drain the noodles and add to the bowl.

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