for people that don't have access to asian markets, this recipe shold prove quite helpful, since it's how to make your own udon noodles. if you can manage to roll them thinner than typical udon, you could convert this to make soba noodles too. :3
this recipe comes from the manga cookbook.
this recipe comes from the manga cookbook.
Nama Udon (Raw Noodles)
1 1/2 cups all-purpose flour
1 1/2 cups bread flour
1 teaspoon salt
Mix all ingredients into a bowl. Pour 1 cup of water into a measuring cup. Add the water slowly, kneading as you pour. Once the dough firms up, knead it on a flat surface. If the dough starts breaking apart, add a little more water. After 8 minutes, put it in a ziplock bag, then putting that bag in another ziplock bag. Take off your shoes, place the bag on the floor and step on it softly for 15 minutes. Refridgerate for at least 3 hours (or overnight if you choose). Remove the dough from the fridge and cut it in half. Take one of the mounds, and coat it, a rolling pin, and a flat surface with plenty of bread flour. Roll out the dough till it's about 1/16 of an inch thick, rotating as you flatten to ensure evenness. It should be rectangular when you're done. Fold the dough into thirds like you would a piece of paper, turning the dough into a thin rectangle. Coat a knife in flour, then cut the dough into very thin strips, unfolding to get your noodles.
Repeat the process with the other mound of dough.
1 1/2 cups bread flour
1 teaspoon salt
Mix all ingredients into a bowl. Pour 1 cup of water into a measuring cup. Add the water slowly, kneading as you pour. Once the dough firms up, knead it on a flat surface. If the dough starts breaking apart, add a little more water. After 8 minutes, put it in a ziplock bag, then putting that bag in another ziplock bag. Take off your shoes, place the bag on the floor and step on it softly for 15 minutes. Refridgerate for at least 3 hours (or overnight if you choose). Remove the dough from the fridge and cut it in half. Take one of the mounds, and coat it, a rolling pin, and a flat surface with plenty of bread flour. Roll out the dough till it's about 1/16 of an inch thick, rotating as you flatten to ensure evenness. It should be rectangular when you're done. Fold the dough into thirds like you would a piece of paper, turning the dough into a thin rectangle. Coat a knife in flour, then cut the dough into very thin strips, unfolding to get your noodles.
Repeat the process with the other mound of dough.
