How to make Homemade udon Noodles(Serves 4-5)
- 1/2 c. (130 cc) water
- 1/2 T.(10 g) salt.
- 7 oz.(200 g) low gluten flour (about 2/3 c.)
- 3-1/2 oz.(100 g) high gluten flour (about 1/3 c.)
- 1/4 c. low gluten flour
Dissolve the salt in the water. It should be about as salty as sea water(15 units on a salinometer: illus.1)
Mix the low gluten flour and high gluten flour togethe in a large bowl. Add the salt water very slowly to the flour as you knead it into a smooth dough. Cover with a wet xloth and leave undisturbed for about one hour. Remove from the bowl. press the dough down with the palm of your hand (illus.2).
fold into three parts, then press down again. Repeat the above steps for 5 minutes (about 3 to 4 times).
Place the dough on a counter and knead until of a consistency that is neither too soft nor too firm. Allow to set undisturbed for another 20 minutes. Remove from the bowl and use a rolling pin )preferably one with about the same diameter as a broomstick) to rool out into a 4"*8"(10*20 cm)rectangle. Sprinkle some flour over the top. Roll up the dough on the rooling pin (illus.3) to flatten. You will be rooling out several separate looped layers at once. Press down and roll to lengthen the dough. Spread open the dough on the counter, sprinkle some flour over it, and again roll up the dough around the rolling pin. Repeat as above 5 more times until the dough is about 1/12"(.2 cm) thick. Sprinkle liberally with flour and fold into 3 or 4 layers. Cut into 1/8"(.3 cm) udon noodles. Again sprinkle liberally with flour, and the noodles are ready for use.
Homemade udon noodles have a pleasantly springy texture. They can be either Stir-fried or boiled, and are very convenient to use. If you do not use them immediately after making them, wrap them in plastic and keep in the refrigerator. They will stay fresh for about one week.
For restaurants that make udon noodles in large quantities, the dough can be placed in a plastic bag, and a piece of cloth spread on top of the bag. Tthe dough is then stamped on with the feet,rather than kneaded by hand. This makes the gluten in the flour soft and pliable.
To cook udon noodles:
Fill a pot with water and bring to a boil. Add the udon and wait until the water comes to a second boil. Add 1 cup of cold water, then cook another minute. Remove the noodles when cooked through, and rinse in cold water.
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