Ramen, with its flavorful and aromatic allure, has been a longstanding staple in the culinary repertoires of college students and those navigating the stringent constraints of a tight budget. It’s quite common to see the prepackaged, instant variety stacked in abundance on kitchen shelves, providing a quick, effortless, and economical solution to hunger pangs.

However, the realization that creating fresh, homemade ramen is not only reasonably affordable but also surpassingly more delightful than its instant counterpart can be revelatory. A venture into the preparation of fresh ramen unveils a world where the essence of every ingredient dances to a symphony of flavors and textures, crafting a bowl of noodles that is profoundly more satisfying.

Contrary to prevalent belief, concocting this culinary masterpiece does not demand an extravagant effort or an esoteric collection of ingredients, making it an accessible luxury for everyone looking to elevate their noodle experience beyond the customary packet.

Fresh Ramen Noodles

Ramen Noodles

Equipment

  • Stand Mixer
  • Hook Attachment
  • Plastic Wrap
  • French Rolling Pin
  • Spaghetti Cutter Attachment Or Chitarra, or a Chef's Knife
  • Bench Scraper Optional
  • Parchment Paper
  • Digital Scale

Ingredients
  

  • 135 gm Semolina Flour Plus extra for dusting
  • 90 gm Unbleached AP Flour
  • 4 ea Large Egg Yolks
  • 1 tsp Katsui (Lye Water) Or baking soda
  • 1 oz Whole Milk

Instructions
 

Mixing the Dough

  • Separate the yolks from 4 large eggs
  • In the bowl of a stand mixer, combine dry ingredients using the hook attachment
  • If using baking soda, combine with dry ingredients
  • Whisk egg yolks and milk
  • If using Katsui, whisk with yolks
  • With the mixer on a low setting, carefully add egg yolks, roughly 18 grams at a time
  • Manually stretch out each side of the dough and fold under to form a ball
  • Rotate the dough 45 degrees and repeat the process until the dough forms a uniform ball shape
  • Divide the dough into four equal portions and shape each into a ball
  • Wrap each ball individually in plastic wrap and allow to rest in the refrigerator for a minimum of 30 minutes
  • After resting, take each portion of dough and roll it out to 4cm. (16 in.), using pasta roller or rolling pin
  • Use sharp knife or pasta cutter to cut the dough into 2mm. (1/16 in) long
  • Dust pasta with semolina and let sit covered in the fridge for five minutes
  • Cook for roughly 1.5 minutes in boiling salted water

Notes

To refine the dough instructions, please consider the following items and explanations.
  • Resting the dough ball(s) in the fridge will allow the gluten to relax and the dough to fully hydrate
  • Bleached AP flour can lead to a number of potential health risks. Use unbleached when you can
  • Semolina gives the noodles a coarse texture that will give it more bite 
  • Lye water/baking soda will give the noodles the proper chewy texture of ramen noodles, which is otherwise difficult to create with fresh dough
  • Egg yolks will give the dough a luxurious texture and add another dimension to the noodles. Along with the lye water/baking soda, it will give the noodles its beautiful yellow color
  • Keep dough/noodles parchment paper that is generously coated with semolina
  • A chitarra is an Italian tool for cutting pasta into a rougher, squarer shape, which is helpful but not necessary
  • Briefly storing the cut noodles in the fridge before cooking it will help retain its shape and texture, as well as reducing the risk of the noodles sticking together. Freezing the noodles or letting them air dry are also options