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2023-08-19 20:41:55

How to Make Ramen Noodles by Hand without a Pasta Machine (Temomi Noodles)

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Everybody .

Welcome back to the way of ramen .

So I get a lot of comments on my noodle videos on what to do .

If you don't have a pasta machine .

Can you still make ramen noodles with that one ?

And the answer is yes .

Yes , you can .

It just takes a bit more effort , but it's very possible to make great noodles completely by hand .

So that's what we're gonna be doing today .

So we're gonna start things off by weighing out 360 g of all purpose flour .

Oh By the way , you're gonna need a kitchen scale to make noodles because it's really hard to make noodles without a kitchen scale .

So skilling next , I'm gonna weigh out 90 g of water .

And during the winter time , you may want to bump this up to 100 g .

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If you're somewhere that actually has seasons and humidity changes .

And to that water , I'm gonna add one egg and then mix it up .

This will add some fat and protein into the dough .

Next , with my much smaller and more accurate scale .

I'm gonna weigh out 2 g of baked , baking soda , regular baking soda should actually work fine if that's all you have , I'm also gonna weigh out 1% of the weight of flour or 3.6 g of salt .

You can go up to 4 g .

If you want a saltier noodle , I'm gonna add the baked baking soda and salt to the water and egg and mix it until everything is dissolved .

You wanna do this one at a time to really make sure there are no clumps sitting at the bottom .

Using one of these glass measuring cups really helps to check if everything is dissolving properly .

You can kind of lift it up and check the bottom for stuff .

Anyways , if you're finding it's not dissolving right away , you can let it sit out for a bit and then start it again and that should do it .

This will be your blend for your noodles .

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Once everything is dissolved next , I'm gonna give my flour a quick shake and then I'm gonna slowly drizzle in a little bit of the , into the flour .

I'm gonna take that and then swirl the bowl around a few times to let the flour soak up some of that mixture .

And then I'm gonna get in there with my fingers and stir it together .

I used to use chopsticks for this step , but I found that using your fingers leads to better hydration and less clumping in the end .

So give it a try .

So basically , now you're just gonna keep repeating these steps .

Adding a little bit of sui into the bowl , swirling the bowl around , then using your fingers to mix it all together .

And you're just gonna keep doing this until all of the sui has been incorporated into the flour .

You'll be able to tell in your dough is properly mixed and hydrated .

If it kind of looks like this , it doesn't really look like flour anymore .

And if you squeeze it together , it will clump together .

But then it can also be broken apart pretty easily .

From here .

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You're gonna transfer the loose dough into a Ziploc bag and then let this dough rest on the counter for an hour for noodles , you're gonna need to do a little bit more resting than with the machine .

So I'm just gonna get you ready for that .

So after an hour of resting , the dough should look like this .

And I'm gonna put this into a paper bag because I like to double bag this because I'm gonna have to step on this to need this dough into a flat sheet .

When the dough is flattened out , you want to take it out of the bag and fold it over once .

Be sure to remember which direction you folded the dough because that is the direction you want to be cutting the noodles in the end , get the dough back into the bag and close it up and then step on it again to laminate it into one flat sheet and once you have a nice sheet of dough , let it rest on the counter again for one more hour .

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And after that second rest , you want a prep , a work surface to roll out your dough , throw it on some potato starch or corn starch and then cut your dough in half .

Put one half of the dough back into the Ziploc bag while you're working on rolling out the other .

Now , here comes the fun part .

And when I say fun part , I mean , the part of the making noodles that's gonna make your shoulder sore .

The next day , you basically just want to roll this out as thin as you possibly can .

If you can get it under two millimeters thick a tip for this is the longer your rolling pin , the more leverage you have and the easier it will be to roll it out .

I have a tiny little rolling pin here and this is a pain to roll out .

So do yourself a favor and use the longest rolling pin that you have .

One trick for flattening out .

The dough is to roll it onto your rolling pin and then press it down and roll it back and forth .

Doing this multiple times will slowly thin out your dough once you get it as thin as you possibly can swap the piece of dough and work on the next piece , doing the exact same thing over again .

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If you find , you can't get your dough as thin as you want .

It , just give it another rest and this will let the gluten relax again and it'll make it easier to roll out to its final size for me with my tiny rolling pin .

I needed that extra rest and you can repeat this step over and over if you're finding your dose really , really hard to work with .

Once you get your dough flat into the size that you want , I think I got it to about 1.5 millimeters here , which is pretty good .

You can fold it over onto itself like this and roll it up .

Make sure to roll it in the direction that you laminate it again .

Then just take a kitchen knife and cut your noodles as thin as you possibly can .

It'll still probably end up thicker than you think .

Use a block of wood behind the knife to keep the noodles as straight as possible .

And then just work your way down the roll fast , dust your noodles with some potato starch or corn starch .

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And then you can start to unroll your noodles to see what you actually got because these noodles are higher hydration .

I decided to tim them , which literally translates to hand massage .

But more practically , it translates to smashing them into the cutting board until they're kind of crinkly like this .

This helps the noodle pick up more soup when you're eating them .

These little crinkles , the soup gets caught in them .

So just smash them together a few times , loosen the ball up and then you'll have your timo noodles .

Be sure to use a lot of starch when you're doing this .

So they don't stick together guys .

So , unlike other noodle recipes , you don't have to rest these .

You can just use them the same day , which is pretty awesome .

The cook time for your noodle is really gonna depend on how thin you got them in the end .

So I cooked mine for about three minutes and they were great .

But the fatter your noodles are the longer it's gonna take to cook , obviously .

So you're just gonna need to test them starting at like two minutes and check if they're done once they're done , strain them really well and then add them to your soup .

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I would really recommend using these in a chin or clear soup probably because they wouldn't really match great with a thick heavy one like or something .

That's it .

My friends , that's how you make some ramen noodles completely by hand .

So I'm not really an expert on hand roll noodles , but I thought these turned out really , really good .

So I'm gonna keep playing with this .

Maybe I'll try to figure out how to use a pasta machine to flatten the dough for me and then I can just hand cut them and then maybe even use the mixer to kind of speed up the process because honestly , I'm like editing this video a couple of days later and my shoulders are still killing me .

Um It's pretty brutal .

Get a long rolling pin if you can anyways , if you have any questions , feel free to leave them down in the comments and I'll do my best to answer them if I can or you can hit me up on Instagram at way of ramen .

Shout outs to Crusher Destroyer and King Lucas under this course server for all the help with this video and thank you all for watching and for all the support .

I'll see you all in the next video .

Peace .


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