Recipe: Appetizing Salt-free Homemade Udon Noodles

Salt-free Homemade Udon Noodles. I think homemade noodles are truly a delight. You can adjust the thickness, width, and texture of the noodles to your liking, all while avoiding the usage of This video is about making noodles without the use of egg. You can make Japanese-styled noodles by using more salt (Udon), and less salt for.

The best part is that it's super simple to make fresh udon noodles at home. All you need is three ingredients: flour, water, and salt. Steps for making udon noodles at home from dough ingredients to mixing it, cutting it and then finally cooking it. You can cook Salt-free Homemade Udon Noodles using 3 ingredients and 13 steps. Here is how you cook it.

Ingredients of Salt-free Homemade Udon Noodles

1. Prepare 300 grams of All-purpose flour.
2. You need 160 ml of Water.
3. Prepare 1 of Flour for dusting (all-purpose flour).

Udon are white and thick wheat noodles. They are basically made by kneading wheat flour, salt, and water. Here is a way to make udon noodles at home. If you want to make homemade udon noodles, you just need flour, salt, water, and a little tapioca starch for good measure (though I've seen plenty of recipes While udon noodles are traditionally hand rolled, we sped up the process a bit using the KitchenAid® Pasta Roller & Cutter attachment.

Salt-free Homemade Udon Noodles instructions

1. Add the water to the flour little by little until it forms a rough dough. It's fine if it looks a bit crumbly..
2. Put the dough in a thick plastic bag and step on the dough until it's flat. Don't close the bag up..
3. Take the dough out of the bag and fold into thirds. Return the dough to the bag and step on it again until it's flat. Repeat this procedure 7 to 10 times..
4. Turn the dough one quarter every time you fold it over. Eventually you will end up with a smooth, square piece of dough..
5. Cover the dough with a tightly wrung out kitchen towel, and let rest for 40 minutes..
6. Dust the work surface and the dough with flour. Flatten first with your hands, then roll out with a rolling pin. When the dough is 30 cm square,.
7. ..flour it again and roll it around the rolling pin. Roll the dough putting your weight into it, rolling from front to back and side to side..
8. When the dough is about 3mm thick, spread it out and fold it up accordion-style into 10cm wide folds, then cut the dough..
9. Cut the noodles rather thinly, since they'll become about 20% thicker after you boil them. The noodles in the photo increased in thickness from 5.4mm to 6.6mm..
10. Dust the noodles and untangle them..
11. Put the noodles in plenty of boiling water, stirring with cooking chopsticks to prevent them from sticking together..
12. When the water comes back to a boil, lower the heat so that the pot doesn't boil over. Boil for about 12 minutes..
13. When the noodles are done, drain and then rinse the noodles in cold running water while scrubbing the noodles gently with your hands. This makes the noodles firm and shiny..

Give this udon noodle recipe a try yourself. Put the flour and salt in a food processor bowl. Homemade Udon (Sanuki Style): Udon is a glorious type of Japanese noodle -- thick, chewy, and Combine the salt and the water, making sure that all the granules have dissolved. Make sure you gently spread the noodles evenly in the water and watch for noodles that try to stick. Japanese Udon artisans make Udon that look like the ones made by machines.