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.
martin says
June 24, 2019 at 8:20 pmI rinse in cold water after cooking otherwise they get somewhat slimy. The thicker noddle setting makes them easier to handle.
Marissa says
June 25, 2019 at 9:01 amHi, 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. 🙂
Rebecca Luking says
April 21, 2019 at 4:12 pmWhat do I do if the dough just won’t stick no matter how much I kneed???
Great recipe btw!!!!!
Marissa says
April 22, 2019 at 9:09 amHi 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!
Dulce says
April 20, 2019 at 9:45 amGood recipe, we couldn’t make pur noodles super thin, but that just means we need to practice. The flavor was spot on.
Marissa says
April 20, 2019 at 10:47 amI’m so glad you enjoyed them, Dulce! Thank you for coming back to let me know!
Jason Santos says
January 13, 2019 at 5:46 amThese 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?
Marissa says
January 13, 2019 at 10:15 amHi 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.
Cecilia says
December 25, 2018 at 12:11 pmHi 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 ?
Marissa says
December 26, 2018 at 8:42 amHi 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!
Tehdr says
September 22, 2018 at 6:53 pmMay I know is it must use manual pasta machine? Can I use Kitchenaid pasta roller attachment? Will it be the same?
Thanks
Marissa says
September 23, 2018 at 11:00 amHi 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.
Tehdr says
September 23, 2018 at 5:20 pmWhat 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
Marissa says
September 25, 2018 at 5:10 pmHi, Tehdr. With the manual machine, the noodles are more of a flat than a round.
Cynthia Cook says
December 23, 2018 at 10:48 pmI 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.
Thelma says
July 17, 2018 at 12:55 pmHi Marissa, Absolutely the best recipe I have used. Went through the past machine without any problems. They turned out wonderfully. Thank you!!
Marissa says
July 17, 2018 at 2:41 pmThat’s wonderful, Thelma! Thank you so much for coming back to let me know!
Eliza says
May 30, 2018 at 2:33 pmThis 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.
Marissa says
May 30, 2018 at 3:12 pmHi 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…
Megan says
April 13, 2018 at 7:56 pmThis came out perfect. Thank you for posting this!!
Marissa says
April 30, 2018 at 5:14 pmYay!! Thank you so much, Megan!
Humprey says
March 16, 2018 at 1:00 pmHello!
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
Toni says
March 14, 2018 at 10:55 pmCan this be used in a machine to make *shaped* pasta? (I have the pasta attachment for my stand mixer and want to try it)
Marissa says
March 15, 2018 at 7:54 amHi 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. 🙂
Ken says
February 12, 2018 at 3:28 pmHi 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.”
.
Marissa says
February 12, 2018 at 4:49 pmSo glad you enjoyed them, Ken! Spray bottle is a great idea…
Ylan Chung says
February 7, 2018 at 11:54 amHello!
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!
Marissa says
February 7, 2018 at 3:22 pmHi 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.
Sophie says
January 14, 2018 at 6:19 pmHi 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!
Marissa says
January 19, 2018 at 1:40 pmWhat an honor – thank you for your comment, Sophie! I’m so glad you’re enjoying the noodles!
Ashley says
January 11, 2018 at 11:07 amI 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!!
Marissa says
January 11, 2018 at 11:34 amThat makes me so happy, Ashley!! Thank you! 🙂
Becca C says
June 12, 2018 at 8:59 pmHi- 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!
Ashley says
June 20, 2018 at 6:43 amHello! 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.
Becky C says
January 3, 2018 at 5:31 amMy 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!
Marissa says
January 3, 2018 at 9:01 amThat’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. 😊
Ben says
December 12, 2017 at 9:41 pmThis 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!
Marissa says
December 13, 2017 at 2:48 pmSo 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.
niccly says
November 17, 2017 at 11:55 amdo you have any ideas for sauce?
Marissa says
November 17, 2017 at 3:52 pmHi 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.
Diana says
November 15, 2017 at 2:21 pmOH.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.
Marissa says
November 15, 2017 at 3:09 pmDiana, I love to hear that!!! Thank you so much for coming back to let me know. 🙂
Matt says
November 6, 2017 at 11:29 pmPerhaps 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.
Marissa says
November 7, 2017 at 8:37 amHi 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.
Anna says
October 30, 2017 at 1:16 pmHi Marissa – any suggestions if I only have a hand mixer & not a standing mixer? Thank you!
Marissa says
October 30, 2017 at 4:28 pmHi 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.
Anna says
October 30, 2017 at 7:25 pmThank you! Can’t wait to try it out.
Anthony Goodwin says
August 19, 2017 at 2:31 pmQuick 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
Marissa says
August 19, 2017 at 3:17 pmHi Anthony! It’s just regular baking soda – not baked. Enjoy!
Sabrina says
May 6, 2017 at 4:44 pmThese ramen look amazing, Marissa!! Awesome recipe!
Muna Kenny says
April 2, 2017 at 3:23 pmAlthough 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 🙂
Marissa says
April 3, 2017 at 9:04 amThank you, Muna! I’d love to hear how it goes… 🙂
Elyss says
March 31, 2017 at 12:24 pmReally 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?
Marissa says
March 31, 2017 at 4:08 pmHi Elyss! Yes, definitely a typo…thank you for catching that. 🙂
Faith (An Edible Mosaic) says
March 31, 2017 at 5:11 amI 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!
Marissa says
March 31, 2017 at 4:10 pmHi Faith! Yes, you could definitely hand roll – bonus arm workout! 🙂
Kevin | Keviniscooking says
March 30, 2017 at 3:15 pmLove 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!
Marissa says
March 30, 2017 at 3:29 pmThank 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! 🙂
Cheyanne @ No Spoon Necessary says
March 30, 2017 at 11:36 amI 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
Marissa says
March 30, 2017 at 2:33 pmHow 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
Kelsie | the itsy-bitsy kitchen says
March 29, 2017 at 6:17 pmI 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!
Marissa says
March 30, 2017 at 2:33 pmWhat a sweet note, thanks Kelsie!
Ben Maclain says
March 29, 2017 at 11:07 amI 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:)
Marissa says
March 29, 2017 at 2:34 pmThanks, Ben. I was determined to get it right! 🙂
Dawn - Girl Heart Food says
March 29, 2017 at 9:42 amOh, 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!
Marissa says
March 29, 2017 at 2:35 pmThank you, Dawn! I love it that your hubby is the house pasta maker – I hope he tries this! Especially since you love ramen. xo
Dawn - Girl Heart Food says
March 29, 2017 at 5:57 pmHi 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
Marissa says
March 30, 2017 at 2:34 pmWoohoo! That’s awesome, Dawn. I’d love to hear what you think! xo
Cathy Speronis says
March 29, 2017 at 7:13 amHomemade 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! 🙂
Marissa says
March 29, 2017 at 2:35 pmYou and me too, Cathy!! You are quite welcome! 🙂
David @ Spiced says
March 29, 2017 at 4:28 amGood 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! 🙂
Marissa says
March 29, 2017 at 2:36 pmAwesome, David! I hope you try it because I’d love to hear what you think.
Ginger Wroot says
March 28, 2017 at 7:37 pmI 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
Marissa says
March 29, 2017 at 2:36 pmWow, so kind. Thank you, Ginger!!
Medha @ Whisk says
March 28, 2017 at 10:49 amI 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!
Marissa says
March 29, 2017 at 2:37 pmThank you! And you’re right, Medha. I think most people think of ramen as those 10-cent packets with the mystery ingredients. 🙂
Dorothy Dunton says
March 28, 2017 at 7:55 amHi 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. .
Marissa says
March 29, 2017 at 2:38 pmHi 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
Lorraine @ Not Quite Nigella says
March 27, 2017 at 9:16 pmYAYY 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! 😀
Marissa says
March 29, 2017 at 2:41 pmThank you for the inspiration, Lorraine! If I hadn’t tried your recipe first, I would have thought the alkaline noodles were the only option.