Zutaten:

• 1/2 tsp Kansui / roasted baking powder
• 100ml cold water
• 2 pinches of salt
• 100g wheat flour 550
• 110g wheat flour Tipo 00
• a little starch so that the finished ramen noodles don't stick together

And so it goes:

• Mix kansui / roasted baking powder, salt with the water and set aside in a glass. Sift the two types of flour and mix them together in a bowl. Work in the Kansui / roasted baking powder, salt, water mixture using the kneading hook on a low setting. Knead for about 15 minutes until a tough dough forms.
• If the dough seems too dry, add another spoonful or two of water. Knead on medium speed for another 5 minutes.
• Form the dough into a ball and lightly flour it, wrap it with cling film and let it rest at room temperature for an hour. Roll out the dough on a floured surface and run it through the pasta machine. Level 4 is perfect in my opinion. For those who prefer thinner noodles, set the heat to lower.
• Dust the dough sheet with starch. Now let the dough through the pasta attachment and - depending on your preference - produce thinner or thicker noodles. Cook the finished noodles in boiling, salted water for 45 seconds. Hello!
• Almost forgot - baked baking powder: 100g baking powder / Preparation: Preheat the oven to 130° Spread the baking powder on baking paper on a baking tray. Roast the baking powder in the oven for an hour. Allow it to cool. The whole thing can be kept for a very long time in a screw-top jar.