Udon Noodles (adapted from She Simmers)
makes 1 1/2 lbs. fresh noodles
5 1/2 cups bread flour plus more for dusting
1/2 cup tapioca flour
3 teaspoons kosher salt
1 1/4 cups warm water
Mix together the bread flour and tapioca flour in a large mixing bowl.
Dissolve the salt in the warm water. Pour about half of the salt water into the flour and mix with your hands. Add the remaining water, a teaspoon at a time, just until you can form a ball with the dough.
Place the dough in a gallon size Ziploc bag, squeeze out the air, and seal. Place the bag on the ground and knead with your feet for a minute. (I may or may not have put on my cutest socks for that shot.)
Remove the dough from the bag, fold it in thirds like a letter, place it back in the bag, and knead with your feet again for another minute. Repeat this process two more times.
Let the dough rest in a warm place for 3-6 hours.
Divide the dough in 4 quarters. Work on a quarter at a time, leaving the rest of the dough covered.
Use a pasta machine or roll out the dough on a floured surface to 1/8" thickness.
Bring a large pot of water to boil and add the fresh noodles. After about 3 minutes, the noodles will start to float. Cook for another 2-3 minutes until the noodles look swollen. Drain and rinse with cold water.
Above is a comparison of hand-rolled and hand-cut noodles vs. machine rolled and cut noodles. Can you tell which is which?
I like to eat my udon noodles in a dashi broth seasoned with a little soy sauce and mirin (about 2 teaspoons of soy sauce and 1 teaspoon of mirin per cup of dashi). Add whatever toppings you want: tofu, mushrooms, snow peas, carrots, etc. My favorite is vegetable tempura, which I'll cover in the next post!
Next: Vegetable Tempura and Tempura Udon
Previously: Momofuku Ramen Broth
Three years ago: Apple and Pear Cake Fail
Four years ago: Macarons - A Lesson in Humility