Alkaline Noodles

Name: Alkaline Noodles
Yield: Makes 6 to 8 Portions of Noodles
Cuisine: Korean
Ingredients: 800 g strong white flour or “00” pasta flour, plus additional flour for rolling out the noodles; 2 teaspoons (7.2 g) sodium carbonate; Scant ¼ teaspoon (0.8 gram) potassium carbonate (also called potash); 300 g water at room temperature, or more if needed

Aka Ramen

Preparation info

Makes
6 to 8
Portions of Noodles

Difficulty
Easy

Appears in

Momofuku

By David Chang and Peter Meehan

Published 2009

About

Using a precise amount of alkaline salts is important when making these noodles, hence the metric measurements. If you’ve got a scale, use it. For information on where to score alkaline salts, see here.

Ingredients

800 g strong white flour or “00” pasta flour, plus additional flour for rolling out the noodles
300 g w

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Noodles

Method

Combine the flour, water, sodium carbonate and potassium carbonate in the bowl of a stand mixer outfitted with the dough hook. Knead on medium-low speed for 10 minutes; the dough should come together into a ball after just a couple minutes—if it doesn’t, add additional water by the tablespoon until it does. After 10 minutes of kneading, you should have fairly elastic, sm