Follow me on instagram: https://instagram.com/wayoframen Support the Channel on Patreon: https://patreon.com/wayoframen Shop way of ramen: https://wayoframen.com/shop My Podcast: https://anchor.fm/wayoframen A very common question I get is "How do I make ramen noodles without a pasta machine?" I'm not an expert on handcut noodles, but these turned out really good. I'm going to keep playing around with them to see if I can improve on them. If you've never tried temomi noodles, you should try it and see if you like it. The amount of soup they suck up really makes them taste great. Ingredients (3-4 servings) 360g AP Flour 90g (100g winter) Water 1 Egg 2g Sodium Carbonate (or sub with baking soda) 3.6g Salt Directions: 1. Weigh out all your ingredients 2. Mix together your water, egg, sodium carbonate and salt to make a kansui 3. slowly add your kansui to your flour a bit at a time, mixing with your hands to incorporate everything together 4. When the the kansui is fully incorporated into your flour, rest dough in a ziploc bag for 1 hour 5. Step on the bag to knead the dough into a flat sheet. Once flattened fold the dough over once to laminate. Be sure to remember which way you folded the dough. 6. Rest dough again for 1 hour 7. Cut dough in half and roll out as thin as possible. If necessary rest dough again to relax the gluten before rolling to final thickness. 8. roll up your dough sheet in the direction you laminated and cut it into thin strips with a kitchen knife. use a block of wood behind the knife to ensure straight even cuts. 9. unroll your noodles and dust with potato starch. Smash them into your cutting board to make temomi style noodles. 10. cook time for noodles will depend on how thin you got them. Mine at 1.5mm took somewhere between 2.5 - 3 minutes 11. strain noodles well and add them to your soup