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 that works every time. And the ramen noodles freeze beautifully, so make a big batch to have on hand for quick and easy meals!
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 (but not more than overnight - see recipe note #3).
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 ½-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 dust the blades lightly with flour. Run dough through finest cutter (spaghetti-sized ideally). (Recipe Note #4) 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!
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.
As with all fresh pasta, the dough will start to oxidize and turn a green / gray if left in the refrigerator for 18 or more hours. So be sure to make the noodles and use or freeze before then, as directed in the post.
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.