Prairie Noodle Shop
How to make ramen at home
Today we’re taking a look at how to make noodles out of our favourite ingredient, from Prairie Noodle Shop in Edmonton, Alberta. Varying in features, the restaurants specialty is homemade ramen noodles, made from a combination of rye and pastry flour. Join us as Kevin Ostapek takes us through the process of one of Prairie Noodle Shop’s latest inspirations and check out the recipe below to make your own!
How to Make Ramen Noodles
Ivan Orkin offers a step-by-step guide to making exceptional ramen noodles with rye flour.
Original recipe by Food & Wine.
1 tablespoon plus 3/4 teaspoon baking soda
1/3 cup plus 2 1/2 tablespoons rye flour
4 cups bread flour
2 cups cake flour
1 1/2 tablespoons kosher salt
2 cups plus 2 tablespoons cool water
Cornstarch, for dusting
- Preheat the oven to 275°. In a small ovenproof skillet lined with aluminum foil, spread the baking soda in an even layer and bake for 1 hour. Let cool.
- Meanwhile, in a small nonstick skillet, toast the rye flour over moderately low heat, stirring, until fragrant, about 4 minutes. Using a rubber spatula, scrape the toasted rye flour into the bowl of a standing electric mixer fitted with the dough hook. Add the bread flour and cake flour. In a medium bowl, stir the baked baking soda and salt with the cool water until dissolved. With the mixer at low speed, slowly blend the baking soda solution into the flour in three additions. Mix, scraping down the bowl frequently, until the dough starts to come together. At medium speed, knead the dough until it forms a shaggy ball, about 10 minutes. Cover the bowl with plastic wrap and let stand at room temperature for 30 minutes.
- Pat the dough into a disk and cut into 8 equal pieces. Work with 1 piece at a time and keep the rest covered with a damp kitchen towel: Flatten the dough about 1/4 inch thick. Roll the dough through a pasta machine at the widest setting. Fold the dough in thirds, like a letter, and roll it again at the widest setting. Repeat this folding and rolling until the dough feels smooth and elastic, about 3 more times. Roll the dough through successively narrower settings, two times per setting without folding, until the sheet of dough is 1/16 inch thick. Cut the sheet of dough into roughly 1-foot lengths and transfer them to a baking sheet or work sur-face lightly dusted with cornstarch. Lightly dust the pasta sheets with cornstarch and cover with a dry kitchen towel. Repeat with the remaining dough, slightly overlapping the pasta sheets on the baking sheet.
- Run each sheet of pasta through the spaghetti cutter. Gently toss the noodles with cornstarch and spread them on a baking sheet or work surface in a single layer in 8 even portions (roughly 5 ounces each).
- Boil one portion of noodles in unsalted water just until al dente, about 1 minute. Drain the noodles well and add to the bowl.