Ramen - Nudeln selbst gemacht

By Timo Meyer

Homemade ramen noodles

For the perfect ramen noodle, it is important to have kansui powder at the start. Those who don't have it do what I do and quickly make it themselves. All you really have to do is roast a little baking powder. You can find instructions for this at the bottom.

Kansui or the roasted baking powder changes the PH value of the dough to the alkaline range and thus ensures the unique ramen noodle taste.


    • 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.