Homemade Udon Noodles (手打ちうどん)

By No Recipes · 150 min

Ingredients

Instructions

1. Dissolve the 17 grams of salt in the 180 grams of water to make a brine.
2. Add the brine to the 400 grams of all-purpose flour in 3-4 additions, mixing briskly with your hands between each addition.
3. Knead the dough into a ball, then move it to a clean work surface and knead it 150-200 times, until it is very elastic and resilient.
4. Shape the dough into a smooth ball, cover the bowl, and let it rest for 1.5 to 2 hours.
5. Dust the rested dough with potato starch and press it into a thick disk with your hands.
6. Using a rolling pin, press the dough outward from the center of the disk in steps, then press it back toward you in steps. Turn the dough 90 degrees and repeat.
7. Roll the dough out from the center, rolling outward and inward. Turn the dough 90 degrees and repeat.
8. Dust with starch, wrap the dough around the rolling pin starting from the corner nearest you, and roll until the sheet is about 1/8 inch (about 3 mm) thick.
9. Unroll the dough and turn it 45 degrees. Dust with starch, wrap it around the pin again starting from the straight edge, and roll a few times to even out the thickness.
10. Unroll the dough, spread a generous amount of starch over it, and fold it like a fan, staggering the folds so they do not overlap.
11. Cut the folded dough into noodles with one stroke of a sharp knife.
12. Separate the strands and dust them with more starch so they do not stick together.
13. Bring a large pot of water to a boil. Dust off excess starch, add the noodles, and stir for the first 30 seconds to prevent sticking.
14. Boil until translucent (12-13 minutes for 1/8 inch noodles), then drain and rinse well under cold water to remove excess starch.

Summarized from No Recipes's video. Watch it for the details.