Serves 4
147 min
Handmade Udon
Recipe GLPR8e0df033f6cdf7
Prepare fresh, chewy udon noodles from scratch using a simple dough of flour, water, and salt. This traditional Japanese pasta requires patient hand-kneading and careful rolling to develop its signature elastic texture. The noodles are boiled until tender and translucent, ready to serve in broth or with your favorite sauce.
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Ingredients
400 grams All-purpose flour
180 grams Water
17 grams Salt
for dusting Potato starch
Directions
Combine the salt and water in a bowl and stir until the salt dissolves completely to create a brine solution.
Place the flour in a large bowl. Add the brine in 3 to 4 separate additions, mixing vigorously with your hands after each addition until all the liquid is incorporated and a shaggy dough forms.
Form the dough into a rough ball in the bowl, then transfer it to a clean work surface and continue kneading with your hands.
Knead the dough 150 to 200 times, working steadily until it becomes very elastic and resilient with a smooth, supple texture.
Shape the dough into a smooth, tight ball. Place it in a covered bowl and allow it to rest at room temperature for 1.5 to 2 hours.
After resting, dust the dough generously with potato starch. Using your hands, gently press the dough into a thick flat disk.
Position the rolling pin at the center of the disk. Press and roll the pin away from you, then repeat the motion toward you. Work methodically across the entire disk in small steps.
Rotate the dough 90 degrees and repeat the step-by-step pressing and rolling motion from the new direction.
Using smooth rolling motions, roll the dough outward from the center, then roll it back in from the edges toward the center. Continue until the thickness is uniform.
Turn the dough 90 degrees and repeat the rolling motion from the new direction, rolling out and rolling back in to maintain even thickness.
Dust the dough with more potato starch. Starting at the corner closest to you, carefully wrap the dough around the rolling pin and roll them together until the sheet reaches about 1/8-inch thickness.
Unroll the dough and turn it 45 degrees. Dust with starch again and wrap the straight edge around the pin. Roll them together a few times to even out any thickness variations.
Unroll the dough and spread a generous layer of potato starch across its surface. Carefully fold the dough in a fan pattern, staggering the folds so they do not overlap.
Using a sharp knife and a single clean stroke, cut through the folded dough to slice it into noodles of uniform width.
Gently separate the noodle strands from one another and dust them lightly with additional potato starch to prevent them from sticking together.
Fill a large pot with water and bring it to a rolling boil over high heat.
Brush off any excess potato starch from the noodles, then carefully add them to the boiling water. Stir continuously for the first 30 seconds to ensure they do not stick together.
Continue boiling for 12 to 13 minutes until the noodles become translucent and tender. Drain the noodles through a colander, then rinse them thoroughly with cold water to remove any remaining starch. Serve as desired.
