Beginner Guide to Making Ramen Noodles from Scratch

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Making great ramen noodles at home doesn't require a lot of ingredients, just a few tools and some time. This is a simplified ramen noodle recipe that a beginner should be able to recreate if they follow the steps in this video.

Required Equipment:
Kitchen Scale
Pasta Machine: https://amzn.to/2VKfcFl

40% Hydration Noodle
Ingredients:
500g Bread Flour
200g Cold, filtered water
5g Sodium carbonate or Potassium carbonate https://amzn.to/3iFfneW
5g Kosher Salt

Making Ramen Noodles is all about ratios. Everything is based off the weight of the flour. Generally, you will aim for 1% of the weight of flour in both powdered kansui and salt and whatever hydration percentage you want in cold water.

High Hydration Noodles (35% and over) Characteristics:
- Generally easier to work with
- Won't suck up soup
- Won't get soggy as quickly

Low Hydration Noodles (30% and under) Characteristics:
- Very difficult to make at home
- Sucks up soup when you eat
- Gets soggy quickly

Some recommended hydration percentages for various styles of ramen:

Tonkotsu Ramen: Low Hydration 30% or lower (don't try at home)
Sapporo Miso Ramen: High Hydration 35% - 40%
Shoyu Ramen: Mid - High Hydration 33%-40%
Shio Ramen: Mid - High Hydration 33%-40%

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