Udon Noodles from Scratch

This recipe shows you how to make udon noodles more easily with plastic bags. You can make a large amount and keep it in the freezer.

Udon Noodles from Scratch
Photographed by Akio Takeuchi


Recipe by
Kyoko Ogino

Average

Rice & Noodles

280kcal

20minutes


Does not include the time needed to allow the dough to rest.

Ingredients (Serves 4)

  • [A]

    • 150 g strong wheat flour
      Note

      Soft wheat flour. Has a low gluten content.

    • 150 g weak wheat flour
      Note

      Hard wheat flour. Has a high gluten content.

    • 1/2 tsp salt
  • Strong wheat flour (for dusting)
  • Potato starch (for dusting)

Directions

1

Pour [A] into a plastic bag. Close the top and shake the bag 10 times or so.

2

When the flour and salt are fully combined, place the bag in a bowl and open it. Pour 150 g of lukewarm water into the bag, seal tightly and shake 10 times as before.

3

When the contents are fully combined, place the bag on a clean counter. Knead the bag 30 times or so until the contents are no longer flaky, then shape them into a ball. Let the dough rest at room temperature for at least 30 minutes. Take the dough out of the bag and cut into 4 equal portions.

4

Sprinkle hard wheat flour over the counter, take one piece of dough and roll it out into a 30 to 15 cm rectangle.

5

Sprinkle the dough with a generous amount of potato starch. Flip the dough over and sprinkle the other side as well.

Advice

Potato starch prevents the dough from sticking.

6

Fold the dough into several layers like an accordion folder.

7

Cut the dough into 5 mm strips. Repeat the process for the other pieces of dough.