Udon noodles are japanese noodles. The dough has very low hydration which makes it hard to knead and roll out per hand. Though they are pretty easy to make with a pasta machine. They are a nice side dish for curries and other asian dishes.

Ingredients

• 300g fine wheat flour (i used type 700)
• 135-145g water
• 10g salt

Instructions

Knead all ingredients together. Start with 135g water. For me 140 did the trick. The dough was not as dry as it could have been, though it came together so much easier than with 5g less water.

After kneading let the dough rest in the fridge for at least one hour. Then roll the dough out or use a pasta maker machine. I used later on at the thickest setting and let the dough run through a few times with dusting and folding the dough in between.

Cutting the noodles is actually pretty easy and way less work than expected. Before starting dust the upper side of a dough stripe generously. Then the ends in so there are three layers of dough. Then cut the noodles. I tried to cut them the same width as they are thick.

Cooking time highly depends on the thickness of your noodles. For the ones shown in the picture it took 12 minutes to cook through.

Tips

• The best result I had when starting to knead the dough at high speed (8/10). At slow speed usually there is one big wet lump, though starting with high speed a lot of smaller lumps formed. Once most flour was incorporated I reduced the speed to slow (1/10) and let the machine knead for 5 minutes or so.