Make soft and chewy udon noodles at home using just flour, water, and salt. This traditional method involves foot kneading to develop the dough’s ideal texture, followed by rolling and cutting into thick noodles ready to cook.
Ingredients extracted via AI
Ingredients
400 g all-purpose flour180 g water20 g saltcornstarch
Procedure generated via AI
Dissolve 20 grams of salt into 180 grams of water. Although the salt amount may seem high, the noodles will absorb water during boiling in a large pot, which will balance the saltiness.
Place 400 grams of all-purpose flour in a mixing bowl. Gradually add the salted water in small amounts, mixing continuously until a dough forms.
Transfer the dough into a large food-safe plastic bag and let it rest for 30 minutes.
Remove excess air from the bag, place it between two towels, and knead the dough by stepping on it with your feet for one minute. Fold the dough and repeat this kneading process for a total of 10 minutes.
Shape the dough into a ball and let it rest inside the bag for two hours.
After resting, roll out the dough using a large rolling pin, dusting occasionally with cornstarch to prevent sticking.
Start by rolling the dough into a flat disk shape. Then wrap the dough around the rolling pin. From this point onward, always roll the pin forward—never backward.
While rolling, lift the dough slightly and roll first in the center, then gradually move toward the edges.
Repeat this rolling technique several times around the dough, then rotate it a quarter turn.
Continue these steps until you achieve a dough sheet about four millimeters thick.