38%-Hydration, Whole Wheat Homemade Ramen Noodles Recipe
This recipe is a more advanced version of our original homemade ramen noodle recipe. If this is your first time making alkaline noodles at home using a pasta machine, please use the first recipe instead.
The difference between this recipe and the previous one is that it makes a drier dough, which 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 also requires potassium carbonate, which you can buy online.
These noodles can feasibly be used with most any ramen broth recipe. The thickness of the final noodle is up to you. 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.