How To Make Ramen Noodles From Scratch Without Pasta Machine?

Alkaline noodles, or ramen noodles, are popular for their bouncy, slippery texture and appetizing color. They are simple to make at home and can be prepared in a variety of mouthwatering ways.

Jian Shui Mian, also known as alkaline noodles, are essentially wheat noodles with an alkaline component. They are frequently used in Southern Chinese noodle dishes and ramen dishes, also known as Japanese noodle soup (BTW, this isn’t referring to the instant ramen in packages).

The noodles get a more elastic, bouncy texture by adding an alkaline agent to the dough, which prevents them from snapping easily. Additionally, they taste smooth and slippery after cooking rather than soggy or starchy.

Since alkaline noodles also have a yellow tint, they could be mistaken for Chinese egg noodles. But as soon as you bite into them, you’d immediately notice the difference: they deliver a mildly pleasant alkaline flavor.

Lye water, also referred to as Kansui, is essentially a potassium carbonate solution of food grade. You can find it in most Chinese/Asian stores. But making your own is totally achievable.

Baking soda must be baked in the oven before being combined with water to create homemade lye water. The comprehensive instructions are available in a different blog post titled “Lye Water and Its Homemade Substitute.”

Depending on your preferences, you can slightly reduce the amount of lye water used in this recipe. Try 1 teaspoon instead if you find the yellow color or the alkaline flavor to be too overpowering. Don’t increase the amount as this would result in an unpleasant bitter taste.

The dough for alkaline noodles is significantly firmer and drier than Chinese hand-rolled noodles (). So you’d need the aid of a pasta maker. I used a traditional manual machine for this recipe. I advise cutting the water to 195g if you have an electric pasta maker that automatically mixes the dough and makes the noodles.

For dough recipes, I prefer using weight measurements because they yield the most trustworthy results. Here’s how to convert to cups if you have to:

Mix the lye water with water first, then slowly pour it into the mixture of flour and salt to ensure an even distribution. To ensure that everything is thoroughly incorporated, stir the flour constantly with chopsticks throughout this process.

Use your hand to combine and form a dough. If you find it challenging, don’t give up, and try to avoid adding more water. The dough is supposed to be on the dry side. It doesn’t need to be smooth. As long as everything is combined into a single mass and no loose flour is left behind, it is acceptable.

Wrap a damp towel or plastic wrap (cling film) tightly around the dough. Leave to rest at room temperature for 1 hour. The flour will continue to absorb water during this time, making the dough less crumbly and easier to handle.

After resting, knead the dough again for 1-2 mins. Don’t worry if it’s still not perfectly smooth. then move on to the next step.

Divide the dough into four portions. One piece of dough should be rolled out or flattened with your hands until it is thin enough to pass through your pasta maker on the widest setting. Cover the remaining dough to prevent drying.

Feed it through the machine. Then, fold the dough lengthwise once more and repeat the process a few more times.

Turn the machine to the next setting. Pass the dough through twice. Once the dough reaches the desired thickness, carry out the procedure again while turning the setting one number higher at a time.

My pasta maker has 10 settings (from 0 to 9). I find No. 3 (2. 4mm) or No. 4 (1. 8mm) produces the ideal thickness for medium-sized round noodles.

To stop the noodle strands from sticking, lightly sprinkle corn starch (or another type of starch) over the dough sheet.

To make noodles, run the dough sheet through a cutting attachment (I use a spaghetti cutter).

Bring a large pot of water to a full boil. Add the noodles. Cook for an additional one to two minutes after the water returns to a boil. Taste one strand to check the doneness (Do not overcook).

Drain the noodles thoroughly after briefly rinsing them under running water. If serving as a cold dish, rinse until cooled. Serve with a sauce, toppings, or in soup.

Can Ramen Noodles Be Made Successfully at Home?

Most likely, you already have everything you need to make homemade ramen noodles in your pantry. Three ingredients are all that are required for this eggless Japanese ramen noodle recipe.

To make fresh ramen at home, all you need is:

  • All-purpose flour
  • Water
  • Alkaline agent: either lye water (aka “kansui” and can be purchased from an Asian grocery store) or baking soda.
  • You must first bake baking soda for an hour in the oven before using it to make ramen noodles. To learn how to make *baked* baking soda and why alkaline agents are necessary to make ramen noodles, click here.

    It goes well with my Tonkotsu ramen with braised pork belly, which you can serve once you’ve mastered making fresh ramen noodles.

    What are Ramen Noodles?

    Ramen is a type of wheat-based Japanese noodle. In contrast to the cheap packets of instant noodles (you know, the ones that are 10 a packet?) that are deep-fried and loaded with MSG, ramen is consumed freshly made in Japan.

    Since Chinese noodles were traditionally pulled by hand, the term “ramen” may have been derived from the Chinese words for pulled noodles (“la mian”). Ramen originated in China. Another hypothesis holds that Chinese “lo mien,” which is boiled noodles tossed in sauce, is where ramen originated.

    Nutrition Information:

    How To Make Ramen Noodles From Scratch Without Pasta Machine?

    Homemade Ramen noodles that have the perfect bite. For a quick ramen shortcut the next time, make a small batch and freeze the extras after they are cut!

  • 4 cups bread flour
  • 1 cup warm water
  • 2 teaspoons kansui (see recipe below)
  • Combine the flour, kansui and water in your mixer with the dough hook attached, and mix on medium speed for 8-10 minutes. It may be a bit dry. If you need to add a little more water to make it come together, you can. You want it to JUST stick together as this dough is meant to be dryer than you might be used to.
  • Let your dough rest for 3 hours in the fridge.
  • Remove from the fridge and let your dough rest on the counter for 1 hour.
  • Cut the dough into four pieces, and flatten out with your hand.
  • With your pasta machine on the thickest setting, roll out your dough balls. Fold in half and roll through a few times. It may break up a bit, but will flatten out after a few go-throughs.
  • Run the dough sheets through the pasta machine until they are at the 3 setting on your machine.
  • Cut the dough using the spaghetti cutter. Dust with flour if they are sticking at all.
  • Boil in well-salted water in small batches for 1 minute. The noodles will cook more in the hot Ramen broth.
  • Original Recipe by No Recipes!

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    Can you make ramen noodles without a pasta maker?

    With just a few simple ingredients—flour, eggs, warm water, salt, sodium carbonate, and a dependable pasta roller—you can now make fresh homemade ramen noodles at home. These noodles have the ideal chew you seek in high-quality ramen. So good!.

    How do you make ramen noodles without a pasta roller?

    When making pasta by hand, you imitate the action of a pasta maker by rolling out a small piece of dough to a paper-thin consistency. Then, use a knife to cut it into individual noodles. You can absolutely make the pasta as thin as you could with a machine, but it will take a little more effort and perseverance.

    Can I make ramen noodles by hand?

    The basic steps are as follows:
    1. Warm water can be made into an alkaline solution by adding lye water or baked baking soda.
    2. Mix the flour with the alkaline solution, then form the dough into a ball.
    3. Rest dough 30 minutes.
    4. “Knead” 2-3 minutes with rolling pin.
    5. Roll dough flat with pasta machine.
    6. Cut dough into long strips of noodles.

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