Time to dive deep into the ramen game. The noodles are actually not that hard to make, if you read the recipe carefully that is. The initial try ended in a big sluggish fail though the second one was a full success. Spoiler. You need baked baking soda. Not regular one.

For this recipe you need baked baking powder. If you use regular one your will have a really bad time.

Ingredients

• 300g high protein wheat flour (I used bread flour)
• 140-155g luke warm water (142 with the bread flour)
• 4.5g baked baking soda
• 3g salt

Instructions

Baked Baking Soda

Baked baking soda can irritate your skin, so don’t touch it with your bare hands!

The process for this is pretty easy. You bake regular baking soda at 120 degrees until it looses 1/3 of its weight.

To do so preheat an oven to 120 degrees. Get a piece of aluminum foil that can cover your baking tray. Weight the foil (my piece was about 5g) and decide how much end product you want to have. I choose to start with 150g baking soda and reduced it to 100g baked baking soda.

Place the foil on the baking tray. I bend up the edges a bit so I would not spill anything later on. Spread the soda on the foil evenly and let it bake for about 1 hour.

After one hour, get it out and weight it. The aluminum foil comes in very handy at this point as I could just grab the edges, let the soda gather in the middle and then place it on the scale directly.

If you have not reached your goal of 1/3 weight loss, let it bake for some more time (Remember to subtract the aluminum foil weight. This might be irrelevant with bigger batches, but it is not if you do smaller ones). Repeat the process if needed.

Once you reach your goal, let it fully cool off and store it in a air proof container.

Again, try to avoid touching the baked baking soda with your hands directly.

Ramen Noodles

Mix all ingredients together, starting with 140g water. Note that the color of the dough might be different than what you would expected due to the baked baking soda.

Mix the dough until all the water got absorbed. Let it rest for 30 minutes covered with a wet kitchen towel. Now start to knead the dough until you get a good pasta dough.

Most likely you will need some more water. Add only 5g at a time, you really want to get the dough as dry as possible or rolling out and cutting pasta will be very hard. The exact amount will vary depending on the four you used. For me 142g was perfect with the bread flour.

Rolling is similar to regular pasta dough, its just a bit more dry.

To dry them you can either form nets and dust them with some flour. If you are not sure if the dough is dry enough you cn also hang to dry. Not traditional, but functional.

Tips

Do not use non baked baking soda. Trust me on that. The first time I did miss that part and the result was a sluggish mess. Same recipe, once with baked and once with normal baking soda. Spot the difference..

Notes

I tried the same recipe with 5g baked baking soda. The consistency was better, though there was a noticeable unpleasant egg like taste. 4.5g might be the sweet spot.