35%-Hydration Homemade Ramen Noodles Recipe
This recipe is a more advanced version of our previously published recipe for homemade ramen noodles. If this is your first time making alkaline noodles using a pasta machine at home, please use the first recipe instead. If you’ve made the previously published recipe, and this is your first attempt at exploring sub-40%-hydration noodles, we suggest tackling the 38%-hydration, whole wheat noodle recipe instead.
This recipe uses a much drier dough than the previously published one, and is consequently much more difficult to work with. Aside from the high-protein bread flour, vital wheat gluten, and baked baking soda called for in the previous recipe, this recipe requires potassium carbonate, which you can buy online.
You can use these noodles with just about any ramen broth recipe. The final noodle can be made thicker or thinner according to your preferences. This recipe makes four portions of noodles, based on the following formula for a single portion of noodles; use it to scale the recipe up or down as you desire:
We strongly recommend using a jeweler’s scale to measure out the quantities of the salts and the vital wheat gluten. If you don’t own and don’t wish to purchase a jeweler’s scale, and will be using a kitchen scale instead, make sure to double-check the weights of the alkaline salts and the vital wheat gluten, and be prepared for some minor inconsistencies in your results.