A variation of pasta, this recipe is for an alkaline pasta, which is used for making Japanese Ramen noodle. The noodle is best when cooked in a broth. The noodle is made with 3 base ingredients...flour, water and alkalized baking soda. The first step is to alkalize the baking soda. This is done by baking the soda in the oven at a lower temperature (250°) for an hour. The alkalized soda is then dissolved in water, and then mixed into the flour. The dough will seem very dry and tough after the mix and knead steps but loosens up during the rest period (a minimum of 60 minutes). Rolling and cutting is easier with a pasta machine.
The dough itself can also be used to make pulled noodles, spaghetti and ravioli. Noodles can be made in mass, dried and stored in the refrigerator or freezer.
Prep: 75 minutes (includes making the alkalized baking soda)
Rest: 60 minutes
Make: 30 minutes
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