Beginner Guide to Making Ramen Noodles from Scratch

Video Description

Follow me on instagram: https://instagram.com/wayoframen Support the channel on Patreon: https://www.patreon.com/wayoframen 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%