Not ****ing pasta or spaghetti which google and youtube keep suggesting, but RAMEN noodles. Not a recipe for the whole t
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Aph the cat whisperer β 1 week ago(March 23, 2026 11:55 AM)
Yes π₯’
No but for reals tho. I've recently been addicted to them. I'd rather make my own bc ingredients, but I can't find a single recipe anywhere to make the actual noodles! I know it isn't egg and flour like pasta so what the hell is it? The rice noodles were foul and nothing like ramen
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ε ζ β 1 week ago(March 23, 2026 11:53 AM)
Well now, we are in a pickle aren't we?
To do it from scratch you'll need to grow rice in a paddy field
You then need to harvest the rice and dry it out under a smouldering sun for two days
You'll then need to take the dry rice and clean it
Then, it's on to boiling it
Then you have to squish it through a grinder and have it form into the noodles you are looking for
Then you have to dry them out in the sun for two more days
After that, you have your homemade noodles
You can always swap out rice for things like mung beans, yams or buckwheat - but these take longer and you might not like the taste
Alternatively, you can buy ****ing proper noodles from a store instead of whatever it was you bought -
ε ζ β 1 week ago(March 23, 2026 12:53 PM)
Ramen is a good broth plus separately cooked noodles added at the end. Possibly an egg, fried or boiled then halved, put on top with whatever other garnishes you need.
The only recipe you might need is how to make the broth -
HollyJollyHanukka β 1 week ago(March 23, 2026 01:28 PM)
Gee, it was really hard to find a recipe on the internet.
3X
β’ 3 cups all-purpose flour 408g
β’ 1 teaspoon fine sea salt
β’ 1 teaspoon baking soda
β’ 2 large eggs beaten
β’ 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 (but not more than overnight β 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 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 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!
Notes
To knead the dough by hand: once youβve 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, donβt 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 isnβt 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 youβre making ramen noodle soup. If youβre making a noodle stir-fry or other dish where noodles are the bulk of the dish, it will serve 8 to 10.
If you canβt say something nice, say something clever but devastating.
