More and more people make Italian pasta at home these days. Do you know you can make Udon noodles at home quite easily? Freshly cooked home made fresh Udon noodles have great rubbery and chewy textures. The dough is very stiff and it might be too hard for you to knead, so people knead the dough by feet!
1 & 1/2 cups Bread Flour
1 & 1/2 cups Plain Flour
1 tablespoon Salt 1
Water *enough to make 1 cup (250ml) Salt Water
Potato Starch OR Corn Starch Flour for rolling
- Make salt water first. Place 1 tablespoon of Salt into a measuring cup and add water to make 250ml salt water.
- Place all ingredients in a mixing bowl and knead it into dough. This dough is very stiff, so you may prefer using bread making machine. Simply use “Dough Only’ setting and no incubation is necessary. The dough might be quite crumbly, but it is OK.
- Place the dough, possibly crumbly, in a large tough plastic bag like ziplock bag, then wrap the bag in a towel.
- Now you do the kneading with your feet! If you have children, they will love helping with the kneading. *This is because the dough is too stiff to knead by hand.
- You walk and turn around on the dough. Occasionally take the dough out of the bag and fold it into a ball, then walk again. The kneading gives the noodles wonderful chewy texture.
- If you have time, allow it to rest for a few hours.
- Cut the dough in half so it would be easier to roll out. Flour a flat surface with Potato Starch (OR Corn Starch), and roll each dough into a rectangular shape and 3-4mm thick, adding extra Potato Starch as required. Then you fold it into thirds and slice it into 3-4mm noodles. If you have a pasta machine, you can use it.
- Cook the noodles in plenty of boiling water for 10 to 15 minutes depending on the thickness of the noodles. Then enjoy as you like.