Ramen Noodle Dough

INGREDIENTS:

• 6 grams sodium carbonate (Baked Baking Soda)
• 4 grams salt
• 160 ml water
• 396 grams bread flour
• 4 grams vital wheat gluten
• Cornstarch to work dough on pasta roller

INSTRUCTIONS:

1. Combine water, salt, and sodium carbonate.

2. Pulse flour and vital wheat gluten in the food processor a few times. 

3. Add water to the running food processor in thirds, allowing to mix between each addition. Once combined dough should resemble large pebbles. Add more water if needed.

4. Squeeze dough into a ball, wrap in plastic, and let rest for a minimum of 30 minutes. 

5. Roll out dough in the pasta machine sheeter and then cut on spaghetti #4 for thicker noodles and #5 for thinner. Use cornstarch to keep the dough from sticking when rolling it out. 

Notes:

• Can you knead this dough by hand? Probably but there is no part of me that wants to find out. 
• When boiling to cook, salt the water and work in smaller batches or cook them straight in your broth. 
• Dough will keep in the fridge for a few days but only roll out what you are going to use. I have not figured out a way to keep them from sticking during storage after they have been cut. If you have, slide into my messages. 
• These are actually super easy to make.