How To Make Udon Noodles From Scratch
Fresh, plump and chewy noodles prepared from scratch taste as delicious as those you find in restaurants using this recipe.
Equipment
- pasta machine - Marcato - Atlas 150
- Rolling Pin
Ingredients
- 1 c or 111 g boiling water
- 10 grams or 2 teaspoons salt
- 1 1/3 c all-purpose flour
- 30 grams or 1/4 c tapioca starch
- Cornstarch to sprinkle
COOKING UDON
- 8 c of water to boil
- 10 grams or 2 1 tsp salt
- Ice
- Ice bath water to wash off the water
Instructions
MAKING UDON NOODLES
- Bring water to a boil in a kettle, or on the stove, and then take a measurement of your salt. Combine the two into a cup, and stir until the salt disintegrates.
- In a separate mixing bowl, combine the all-purpose flour as well as tapioca starch into the bowl.
- Add the mixture of water over the dry ingredients you have sifted, and use chopsticks , or an wooden spoon for mixing the ingredients until it forms shaggy dough.
- Utilize your hands to blend the dough's shaggy texture and then turn into a ball dough. It's okay that there are a few lumps within the texture. Transfer the dough to a clean surface , and attempt to work it for three or five minutes to incorporate any dough pieces that are loose. Don't be worried if your dough remains uneven at the end, as you'll be able to continue to knead it. The dough shouldn't be sticky, however should you require more flour, sprinkle it in when you're making it.
- Put the dough in an resealable one gallon bag (if you're doubling this recipe, you will need to use a bag that is five gallon in size). Then, press the dough to remove all air, and let it be uncovered for 30 minutes at the counter.
- After you have rested, place an old dish towel on the floor, then place the dough bag onto the towel, then place a second dish towel over it.
- Step carefully on the dough and flatten it until it becomes an equal disk. It should take around 30 steps to change from a ball to an even disk. Take the disk off and fold it to form a ball, then transfer it into in the bag. Repetition the foot massage 2 more times , for an overall total of around 90 steps. Check for the degree of doneness by gently pulling the dough between your fingertip and pointer however, don't cut it off. The final result should yield a soft and smooth dough with the same in softness to an earlobe. After your third or fourth stomping, roll into a ball, return to the bag, and let it rest in the countertop for 2 hours.
- Option 1 for rolling Pasta maker:Transfer this dough on an uncluttered surface. Use your hands to roll it into a small , oval shape to allow it to go into the machine at the lowest setting. Mine is set at zero. Go to the lower setting two or three times , or until it is smooth. Continue to work up until you reach setting 2 or around 3.5 (or 4 millimeters) thick.
- Option 2 of rolling Pin to roll:Use your rolling pin to flatten the dough into the shape of a rectangle until it's 3.5 to 4 millimeters thickness.
- Cutting: Sprinkle several cornstarch on both sides of dough. Then, fold approximately 1/4 of one end towards the middle. Continue folding until you reach the opposite end. Place your folded dough in a way that it's placed horizontally on the floor. Use a well-cut knife, cutting slices of 3 millimeters thick in length. Be aware Udon noodles expand slightly when they are they are boiling (about 20-30% larger) therefore you shouldn't to cut them too large. Sprinkle cornstarch on the noodles cut into pieces and make use of your fingers to separate the noodles. The noodles can be cooked right away or stored in them in nests inside an airtight container.
COOKING UDON NOODLES
- Put water into an enormous pot and bring it to the point of boiling. Add salt and stir until it disintegrates. Pour about half the noodles into the boiling water and stir around to prevent the noodles from sticking. Continue boiling the noodles for approximately 12- 15 minutes for freshly cooked noodles (or 20-25 mins if frozen) or until they're soft and soft with slightly chewy texture.
- Take the noodles out after they're cooked and then straight to an ice water bath approximately 1 minute to stop the cooking.
- Put the noodles into soup sauté or mix them into a yaki Udon recipe. Then, enjoy!