Making Udon NoodlesPublished on 23 Jun 2014
The dough, I was surprised to discover, is a very basic wheat flour dough, however the footwork (you read correctly) required may deter some; given the dough’s density it requires quite a bit of force to knead, but it’s well worth it, in my opinion.
|2 cups||all-purpose flour||–|
|1/2 cup||warm water||–|
|2 teaspoons||salt||kosher, if you have it|
- Dissolve the salt in the warm water.
- In a large bowl, combine the salt water solution and the flour.
- Knead with your hands until it is a lumpy mass & transfer it to a clean surface.
- Continue to knead and shape it into a ball ߝthis’ll take about 10 minutes.
- Let the dough-ball rest for a few minutes.
- Shape it into more-or-less a rectangle & place it in a large zip-seal bag or between two sheets of plastic wrap and wrap in a towel.
- Using your feet, flatten it out until it’s ~1 cm thick, then fold in half and knead it out again.
- Repeat this another 3 or 4 times, folding the dough over in the same direction each time ߝthis smooths out the dough.
- After the final folding/foot massage, set the dough aside (still wrapped up) for 3+ hours.
- When ready, unwrap the dough onto a clean, lightly-floured surface.
- Using a pasta machine (for ease), roll to desired thinness and cut into the noodle shape you like.
- Cooking in boiling water or directly in a soup broth until tender.