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


Rice & Noodles



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

Ingredients (Serves 4)

  • [A]

    • 150 g strong wheat flour

      Soft wheat flour. Has a low gluten content.

    • 150 g weak wheat flour

      Hard wheat flour. Has a high gluten content.

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



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


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.


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.


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


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


Potato starch prevents the dough from sticking.


Fold the dough into several layers like an accordion folder.


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