If you’ve wondered how to make Homemade Ramen Noodles, you have to try this! Through trial and error, I’ve developed a reliable recipe for making ramen noodles from scratch that works every time. And they freeze beautifully, so make a big batch to use in all of your favorite Ramen Noodle Recipes!
There’s a simple reason why it took me several tries to perfect this recipe: I’m terrible at scooping flour from a bag accurately. I learned this about myself long ago when it came to baking cookies, cakes and bread. But it took me a few failed attempts at ramen noodles to realize that I needed the flour weight to have a reliable recipe.
The first recipe I tried was from my friend, Lorraine, of Not Quite Nigella. Her recipes are reliably excellent and the ramen was no exception – the noodles tasted delicious! But sometimes the dough would come out of the pasta cutter as separate noodles, other times as a blob. Not a recipe problem, a flour scooping problem.
Then I came across a ramen noodle recipe from Lucky Peach and was excited because it had ingredient weights and a bonus science project of soda baked in the oven to create an alkaline salt, i.e., changing sodium bicarbonate to sodium carbonate. This sounded very official, so I tried it.
There was good news and bad news: the good news was that the ramen dough flowed easily through my pasta cutter; the bad news was that, when cooked, the noodles had such a strong alkaline flavor that we threw them away. If you’ve had cookies or rolls made with too much baking soda, you know the flavor I’m talking about.
Since the texture of the Lucky Peach ramen worked, but I loved the flavor of Lorraine’s noodles, I decided to try a combination. This is a true hybrid with elements of both recipes. I used all-purpose flour as recommended by Lucky Peach, but did away with the baked soda and used Lorraine’s combination of baking soda and egg to give the noodles that essential springy ramen noodle texture. A few tries gave me a reliable formula of flour weight to liquid volume.
As you’ll see in the video below, I used my stand mixer to stir and knead the dough. Let me warn you that this is a fairly dry dough and you’ll be giving your stand mixer a workout. You may even need to steady the mixing bowl as it kneads, i.e., don’t leave the room or you may end up with the mixer running and the bowl on the floor. Of course you can knead the dough by hand, but know that you’ll break a sweat: knead for 5 minutes, let the dough rest for 20 minutes and then knead it again before refrigerating. Either way the noodle payoff will be worth it, I promise.
Once your dough is ready, you’ll roll it through a manual pasta machine – this is the one I have. Then use the same machine to cut the ramen noodles. You can either cook them immediately or freeze them for later. This batch makes 8 to 12 servings, depending on how you use them (10-12 if you’re making soup, 8 to 10 for stir fry). I recommend trying them in this Pork Belly Ramen or this Ramen Noodle Stir Fry.
How to Make Homemade Ramen Noodles
Step 1: Combine whisked dry ingredients and eggs in the bowl of a stand mixer with dough hook attached. Mix until combined; continue mixing to knead dough, 5 minutes or until dough is smooth.
Step 2: Wrap dough and refrigerate for at least 1 hour.
Step 3: Dust baking sheet with flour and divide dough into 6 equal pieces.
Step 3: Run one piece through the thickest setting on a manual pasta machine. Repeat three more times, turning the dial to a thinner setting each time. Cut dough in half crosswise. Attach finest cutter to pasta machine and run dough through to cut. Dust with flour to coat and gently separate noodles and place on prepared baking sheet. Repeat with remaining dough.
Step 4: Cook noodles for 1 to 2 minutes in water or broth until cooked through. Note that you can also freeze the noodles – just add to boiling liquid directly from the freezer and cook about 30 seconds longer than when fresh.
Homemade Ramen Noodles Recipe Video
Homemade Ramen Noodles
Ingredients
- 3 cups all-purpose flour 408g
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 large eggs beaten
- 1/2 cup warm water
Instructions
- Whisk together flour, salt and baking soda in the bowl of a stand mixer. Add eggs and warm water.
- Set bowl in place on a stand mixer and attach dough hook. Mix at the lowest speed until all ingredients are moistened. Increase speed one or two clicks and mix until dough comes together. Once a dough ball has formed, continue to knead with dough hook for 5 minutes, until dough is smooth. (Recipe Note #2)
- Turn dough out on to a floured surface and shape into a rectangle. Cover with plastic wrap and refrigerate for at least 1 hour.
- Dust a rimmed baking sheet generously with flour.
- Remove dough from refrigerator and divide into 6 equal pieces on floured work surface and cover loosely with plastic wrap. With your palm, flatten one piece into a rough rectangle about 1/2-inch thick; rub all over with flour. Feed one end through a manual pasta machine, beginning at the thickest setting (1). Turn dial to the next setting (2) and run dough through again. Repeat at the next two settings (3 and 4). (For a shorter ramen noodle, cut the dough in half crosswise before running through the pasta cutter.)
- Attach pasta cutting attachment and run dough through finest cutter (spaghetti-sized ideally). (Recipe Note #3) Dust noodles with flour to coat and separate and place on prepared baking sheet. Repeat with remaining dough pieces.
- Cook noodles for 1 to 2 minutes in a generous amount of water or broth until cooked through. You can also freeze the noodles. They can be added to boiling liquid directly from the freezer and cook about 30 seconds longer than when fresh.
- Use noodles in your favorite soups and stir-frys!
Notes
- To knead the dough by hand: once you’ve stirred the ingredients together, turn out onto a floured surface; knead for 5 minutes, cover the dough and let it rest for 20 minutes; then knead again for 5 minutes then refrigerate.
- If dough seems to be taking too long to form a ball, don’t add more liquid. Instead, turn off the mixer and use your hands to press it into a ball then continue with recipe.
- If your noodles start to clump when cutting, check the attachment underneath to make sure that dough isn’t building up between the teeth. If dough is building up, use the dry brush that comes with manual pasta makers (or a dry pastry brush) to wipe away any residual dough. Be sure to coat each section of dough with flour before running through cutter to avoid this issue.
- This recipe serves 10-12 if you’re making ramen noodle soup. If you’re making a noodle stir-fry or other dish where noodles are the bulk of the dish, it will serve 8 to 10.
Thank You. I had so much fun making these noodles. I would post a picture of what I made with them but there is no option for that.
Hi, Kelli! I’m so glad!! I’d love to see what you made. If you post it to Instagram or Facebook, please tag me, @pinchandswirl 😊
Good recipe but I wouldn’t call it ramen noodles. There should be an alkali substance added like sodium carbonate. The reaction with the water and bread flour is what creates the pale yellow color, not eggs. But that said this isn’t a bad recipe or anything, I just googled looking for a ramen recipe (hoping to get one using alkali reaction) and this came up as the first result which confuses me.
Hi there, Kate. After making these ramen noodles with baked soda (sodium carbonate) and then with baking soda – both alkaline – I much prefer the baking soda version. Both have that signature springy texture, but the noodles taste much better made simply with baking soda. I hope you’ll give them a try both ways. I’d love to hear what you think!
Greetings Marissa! My 12 yr. old son is super picky but since he’s into Japanese anime he’s smitten with the idea of Ramen. He’s tried it once at Johnny Noodle King in Detroit and loved it but wants me to help him home-make it. I found your recipe and decided to give it a try. It was a total JOY getting him to finally be interested in helping me cook something. I let him do most of it. I took some great pix and will remember our bonding moments always.
Kudos on the perfection process. I was a little scared to use baking soda for fear of a strange taste but it was nothing short of excellent! WE LOVED IT. Many thanks indeed!
I love to hear this, Peggy!! So glad that you and your son enjoyed making and eating these. So sweet of you to come back and let me know!
You’re so welcome. One more question, how long can the dough stay in the fridge? It’s been in there for just 19 hrs. I’m hoping it’s not too late to run it through the noodler and freeze.
Hi there, Peggy! The dough should be fine – just dust it generously with flour to ensure that it doesn’t stick in the pasta maker as you cut the noodles. 🙂
Great recipe and have made a number of times. Making another batch now, and use the Kitchenaid roller attachments.
We dry the noodles on coat hangers, not in clusters. Humidity in Brisbane doesn’t always allow for clusters to completely dry out!
Many thanks. Have had epic fails with other recipes.😂😂 H
I’m so glad you’re enjoying these, Heather! Thank you for coming back to let me know! 😊 + Drying on coat hangers is genius!!
Just an FYI, putting sodium bicarbonate ( baking soda) in the oven converts it from an organic compound into a inorganic one. Sodium carbonate is known as washing soda, for doing laundry. It’s not for eating. Ever. Glad you threw that batch away!!!
I should have saved the extra baked soda for my next load of whites! 😉
Nah, it’s fine.
Sodium carbonate (washing soda) is a fairly standard food additive used in noodles and mooncakes. It’s often used as an acidity regulator, raising agent or firming agent. Sometimes it’s replaced by potassium carbonate, but there’s nothing wrong with using it in food in small amounts.
I rinse in cold water after cooking otherwise they get somewhat slimy. The thicker noddle setting makes them easier to handle.
Hi, Martin! If your noodles are slimy, it’s likely that you’re not cooking them in enough liquid (the starch thickening the water and coating the noodles). Try increasing the amount of liquid you use to boil them and I bet your problem will be resolved. 🙂
What do I do if the dough just won’t stick no matter how much I kneed???
Great recipe btw!!!!!
Hi Rebecca! All I can say is keep at it! I make this dough in my stand mixer and it does take a bit for it to come together and become smooth. Hope your noodles turn out great!
Good recipe, we couldn’t make pur noodles super thin, but that just means we need to practice. The flavor was spot on.
I’m so glad you enjoyed them, Dulce! Thank you for coming back to let me know!
These look great, but in the end, wouldn’t they just be considered egg noodles instead of ramen noodles? I thought the higher alkaline content of the sodium carbonate was the essential difference between ramen noodles and other noodles. Yes, the egg adds flavor and color, and the extra kneading makes the dough more chewy, but I always thought that a higher alkaline water mixed with salt was the most important distinction. Thoughts?
Hi Jason, since baking soda isn’t a typical ingredient in egg noodles and is still an alkaline even when it’s not baked, I’m comfortable referring to these as ramen noodles.
Hi Marissa !
This looks like a super recipe ! I was wondering if you would know if I could freeze/store some of the noodles to use later? Do they have to be eaten fresh each time ?
Hi Cecilia! Yes, you can definitely freeze them! In fact, I usually make a double batch. You’ll want to portion them out on a baking sheet (scroll up the post to see a photo of what I mean), ideally on a sheet of parchment paper. Freeze the portions and then transfer to a large freezer bag. You can cook them straight from the freezer, no need to thaw. Just cook about 30 seconds longer. Enjoy!
May I know is it must use manual pasta machine? Can I use Kitchenaid pasta roller attachment? Will it be the same?
Thanks
Hi Tehdr. Yes, you can absolutely use the pasta making attachment. Just be sure to roll it to a thin sheet, 2mm or 1/16-inch, before cutting.
What is the result on manual type? Will it be round shape or more flat?
Because I saw a demonstration in Kitchenaid spaghetti attachment and the result came out it flat instead of round.
Thanks
Hi, Tehdr. With the manual machine, the noodles are more of a flat than a round.
I took a class on ramen noodles today. They used the Kitchenaid. They said to push the dough down to a pancake, then pinch the edges so they catch in the Kitchenaid cutters, starting with one pass on 2, one pass on 3 and one pass at 4. Then do a series of folds and re-entering into the machine until you have a rectangle. After around 6-7 passes (if you fold in half and put the dough into the pasta roller with the fold always vertical), you’ll get a rough rectangle. Then you can add the spaghetti cutter and cut the dough, and flour it.
Hi Marissa, Absolutely the best recipe I have used. Went through the past machine without any problems. They turned out wonderfully. Thank you!!
That’s wonderful, Thelma! Thank you so much for coming back to let me know!
This might be counter-intuitive, but I was wondering if you’ve tried using freshly ground, whole wheat flour for these noodles? I’m trying to use as many homemade and fresh ingredients as possible in my cooking, and trying to exclude white flour where I can.
Hi Eliza. It’s not counter-intuitive at all, it’s a great idea! Unfortunately I haven’t tried it myself and the only concern I have is the texture, how well it will work to roll it out and run it through the pasta cutter. If you’ve ever tried to make a pie crust with only whole wheat flour, you know what I mean. 😉 If I were trying it, I would start with a small ratio of whole wheat flour, maybe 1/4 WW to 3/4 A/P and you may need a bit more liquid. Good luck! If you try it, I’d love to hear how it goes…
This came out perfect. Thank you for posting this!!
Yay!! Thank you so much, Megan!
Hello!
i’m a ramen fanatic, but i’m also thinking of going on a low carb diet
have you tried using Squash Flour instead of all purpose?
I was thinking if it was a feasible replacement
Can this be used in a machine to make *shaped* pasta? (I have the pasta attachment for my stand mixer and want to try it)
Hi Toni…if you mean an attachment that cuts the dough into long noodles, it should work great! I’m not sure about short pasta shapes (rotini, penne, etc.) because I haven’t tried it. I’d love to hear how it goes. 🙂
Hi Marissa – I made these for tonight’s dinner and they came out awesome! Thanks for the recipe. I too am measurement challenged and always appreciate when weights are listed. I also keep a spray bottle of water nearby to add just a bit of moisture (if required) to compensate for humidity and “egg size.”
.
So glad you enjoyed them, Ken! Spray bottle is a great idea…
Hello!
Have you tried playing around with this recipe and making these ramen noodles spinach or kale noodles?
If you have- I’d love a suggestion with adjusting water content!
Hi there, Ylan! I haven’t tried adding greens to this recipe, but it sounds delicious! Sorry I don’t have recipe adjustments to suggest…If you end up giving kale or spinach a try, I’d love to hear how it goes.
Hi Marissa,
For the first time, I am comenting on a blog….You really deserve a special note for this recipe that finally worth the time spend on it. Noodles who doesn’t stick togheter, are not too salty and doesn’t become smooshie in the broth.
Great job!
What an honor – thank you for your comment, Sophie! I’m so glad you’re enjoying the noodles!
My daughter is a picky eater but loves ramen. However, reading the label of most packaged ramen brands is like reading Stephen King’s chemistry notes. How amazing to finally find a wholesome and easy recipe that is spot-on flavor-wise!
Note: I have a Kitchen Aid heavy duty stand mixer with the pasta roller and cutter attachments, and consider this equipment pretty essential if one wants to make this recipe regularly.
Thank you so much, Barbara’s. I’m so glad you’re enjoying this recipe! I agree that a sturdy mixer is important for making it.
I made these by hand and the recipe is excellent!! Perfect, perfect noodles! I make ramen on a regular basis but the dried noodles just lacked a little something. These were amazing! Thank you!!
That makes me so happy, Ashley!! Thank you! 🙂
Hi- i am JUST learning how to cook… and I am a self doubter when trying something new… when you said “made by hand” does that mean you hand kneaded it and omitted a mixer or does that mean you didn’t use a pasta machine?
I have a mixer but not a pasta machine- I was going to *try* this. Thanks for any info you can give me!
Hello! I did not use a mixer. I did use a pasta machine. I think it can be rolled by hand, but it would take quite a bit of effort to get it as thin as it needs to be. Maybe let it warm up first after refrigeration. I would still try it, even if they are a little thicker, they are incredible!!
I got my pasta machine at the thrift store for $12, haha. Good investment.
My pasta roller has NEVER cut noodles without sticking together in a clump. However, this recipe was a success! Thank you.
On a side note, we experienced the litmus test effect while cooking the soda-enhanced noodles in some broth that had purple cabbage. The noodles turned greenish blue! #Chemistry!
That’s fantastic, Becky! I hear you about the pasta machine clumps…having flour weight is so helpful for repeatable homemade pasta and baking recipes. Like your litmus test effect, all about the science, haha. 😊
This recipe worked well for me. I did end up using a little more water than it called for- I’m talking teaspoons, though, not even quarter cups. It just didn’t seem to be coming together, so I added water to the mixer tiny dribbles at a time, and finally it was willing to pull together into a ball rather than shredding into crumbs.
I cooked the noodles for about a minute and a half in chicken broth and then stir fried them with green onions and ginger. The result was very nice. Thank you for the recipe!
So glad that you enjoyed the noodles, Ben! I include flour weights to make this kind of recipe as repeatable as possible, but there are so many variables – nice work in recognizing that your batch needed a little extra water.
do you have any ideas for sauce?
Hi Niccly – these are great in brothy soups like this Pork Belly Ramen and you can also use them, once they’re cooked in dishes like this Ramen Noodle Stir Fry.
OH.MY.GOODNESS!!! I was in search of a more authentic recipe that the one that I got from a recent cooking class at name brand store. Yours is a thousand times better hands down. I was making the family tonight and decided I had better sample the noodle before presenting to them. Now the problem is going to be to not eat another batch before supper time. Thank you thank you.
Diana, I love to hear that!!! Thank you so much for coming back to let me know. 🙂
Perhaps it might be seen as counterintuitive but do these noodles stand up to being dried? I would suspect they do since the only thing that seems to really differentiate it from the italian pasta I make is some baking soda, but it’s not mentioned one way or another.
Hi Matt. 🙂 I haven’t dried them, but I don’t see why you couldn’t. I always just portion them out and pop them in to the freezer.
Hi Marissa – any suggestions if I only have a hand mixer & not a standing mixer? Thank you!
Hi Anna – Sure! No need for a stand mixer, it’s primarily doing the kneading. To knead the dough by hand: once you’ve stirred the ingredients together, turn out onto a floured surface; knead for 5 minutes, cover the dough and let it rest for 20 minutes; then knead again for 5 minutes then refrigerate.
Thank you! Can’t wait to try it out.
Quick question: Is the baking soda you used the “Baked Baking soda”? About to try this tonight! Thank you so much for your hard work in this. Now I have to work less lol
Hi Anthony! It’s just regular baking soda – not baked. Enjoy!
These ramen look amazing, Marissa!! Awesome recipe!
Although I am a food blogger, but I love having ramen noodles. Yours look perfect, I can’t wait to give it a try, I am beyond excited 🙂
Thank you, Muna! I’d love to hear how it goes… 🙂
Really looking forward to trying these! Fresh pasta is a million miles from dried so I expect the same is true for noodles.
I take it that ‘….cook for 1 to 20 minutes….’ in step 7 is a typo, yes?
Hi Elyss! Yes, definitely a typo…thank you for catching that. 🙂
I am so impressed by this! Those gorgeous long strands of pasta look incredible. I appreciate that you’ve done the recipe testing for us here, and I’m bookmarking this one! I don’t have a pasta machine though and I’m wondering if there’s any way this can be rolled thin enough by hand? Either way, I think I want to give it a try!
Hi Faith! Yes, you could definitely hand roll – bonus arm workout! 🙂
Love this post and the recipe Marissa. Persistence paid off, so thanks for that. I learned the hard way that baking is a science and cooking is a treat. Weighing when baking is the key for sure as many of my breads and starters can a test! Cheers. 🙂
Cool video too!
Thank you, Kevin! And I like that, my friend. I always say that baking is a science and cooking is an art, but I like your version too! 🙂
I had a flour scooping problem too, until culinary school where they forced you to do crazy things like measure flour correctly. 😉 To be honest, if I’m in a rush I revert back to my old ways and just willy nilly the flour into cups. Oops? Anyways, LOOOOOOOVING these homemade ramen noodles, Marissa!!! Seriously, this puts the store bought stuff TO SHAME. These look just perfect, not to mention a billion times more tasty! Beautiful photos, my dear! Cheers! <3
How about doing a video of proper flour scooping, Cheyanne? With your training and your fun personality, you could do a great series of how to videos from scooping flour to knife skills to?? I’d watch them! xo
I love making homemade pasta but I’ve never tried making my own ramen noodles! Such a great idea, especially since you’ve done the hard work of recipe testing so I don’t have to :)–thank you, Marissa!
What a sweet note, thanks Kelsie!
I would have never though that making ramen noodles is quite a process. Wow. I don’t think I’ll risk making them any soon, but I do respect the fact you haven’t given up and have got the perfect result:)
Thanks, Ben. I was determined to get it right! 🙂
Oh, ramen!! How much I love it!! Hubby is the usual pasta maker in our home and I think I’m going to have to put a request in for these. I totally know what you mean about weighing flour. Just a few months ago, I picked up a scale. It definitely comes in handy, especially when baking. Looks like you certainly have a winner with this marriage between the two recipes and I love that you can freeze ’em! So handy! Can’t wait to give ’em a try! Pinned! Cheers girl!
Thank you, Dawn! I love it that your hubby is the house pasta maker – I hope he tries this! Especially since you love ramen. xo
Hi again Marissa…..just showed hubby your video and it looks like I’m going to get ramen and maybe even this weekend 🙂 We’re supposed to have snow so it would be the perfect time to make this (or hubby make it 😉 ) and curl up with a big bowl and slurp away! Thanks for the awesome recipe! xo
Woohoo! That’s awesome, Dawn. I’d love to hear what you think! xo
Homemade Ramen Noodles – Hallelujah! I have to make this! So tired of buying the dried up store bought kind and throwing out the seasoning bag that comes with it. Thank you! 🙂
You and me too, Cathy!! You are quite welcome! 🙂
Good for you for sticking in there and coming up with this recipe, Marissa! I had no idea you could make ramen noodles at home…what a fun project! I agree with you about the weight thing. I actually prefer to bake with a scale, but I know most people don’t bake that way so I leave recipes in measurements instead. Either way, I’m thinking there’s a ramen night coming up soon! 🙂
Awesome, David! I hope you try it because I’d love to hear what you think.
I never considered homemade ramen until your post! Loving your blog that I happily happened upon, with rockin’ recipes and wonderful photos! Pinned a couple of lish-looking recipes, and thanks, my dear! –G
Wow, so kind. Thank you, Ginger!!
I love making fresh pasta and I love the idea of making fresh ramen, especially considering that ramen is so often considered NOT a fresh food, as the packaged variety is so commonly found. Gorgeous photos, too!
Thank you! And you’re right, Medha. I think most people think of ramen as those 10-cent packets with the mystery ingredients. 🙂
Hi Marissa. I haven’t made pasta/noodles in years. I have an Atlas manual pasta machine and I know exactly where it is, which is quite surprising because I still don’t know where some things are since we moved from MI…my ice cream maker and an old fashioned apple peeler/corer being two of those things. .
Hi Dorothy. Every time we move, I end up losing things so I know exactly what you mean. I’m glad you know where your pasta maker is. 🙂 If you and Gary like ramen, I hope you’ll give this a try. xo
YAYY Marissa! I’m so proud of you!! I wonder if putting a lot of flour on the dough would help before cutting them. It tends to happen to me when I don’t add enough flour (and that’s a trial and error thing for me). I’m glad that you like the flavour of them too! 😀
Thank you for the inspiration, Lorraine! If I hadn’t tried your recipe first, I would have thought the alkaline noodles were the only option.