Making your own udon is no more difficult than making homemade pasta. If you have a standing electric mixer to knead the dough, it makes it particularly easy. Once you’ve made a batch, it can be refrigerated for later or even frozen. Use in a miso soup, the Yaki udon stir-fry or as a base for the Japanese vegetable miso curry.
To make the noodles, first dissolve the salt in the water. Place the flour in the bowl of an electric mixer fitted with a dough hook. With the motor on low speed, add the water and knead for 8–10 minutes or until the dough is soft and smooth. Add a tablespoon more of flour, if necessary, to help the bottom come unstuck if it seems wet.
Alternatively, to make by hand place the flour in a mound on your work surface, make a well in the centre and then pour the water in. Gradually incorporate the flour until the dough comes together, then knead for 8–10 minutes.
Place the dough in a zip lock bag or bowl covered tightly with plastic wrap. Stand at room temperature for 3–4 hours to rest.
To check if the dough is ready to use, make an indentation with your finger. If the dough bounces back, give it another hour and if it stays, it is ready to use. You can also make the dough and leave it covered in the refrigerator for 1 day. Bring back to room temperature before rolling out.
Cut the dough into four pieces. Using a rolling pin, roll out each piece of dough to a
Using a sharp knife, cut the rectangles into
Keep the noodles covered with a tea towel until ready to cook.
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