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1
Mix the bread flour and cake flour together in a bowl.
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2
Dissolve the salt in water, and add the water little by little into the bowl with the flour, using cooking chopsticks to mix.
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3
Add enough water so that it looks crumbly.
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4
It's the right amount when it looks like it's a bit too dry.
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5
You don't have to use up all the water!
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6
Put the crumbly mixture in a zip bag or other plastic bag, and gather up into a ball of dough over the bag.
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7
Let the dough rest for 20 minutes.
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8
(This will evenly distribute the moisture through the dough.)
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9
Step on the dough over the bag for about 20 minutes.
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10
When the dough is flattened, take it out, fold up into thirds, and step on it again.
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11
This is the key to making udon noodles with great, springy texture!
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12
I always step on it for 40 minutes.
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13
Form the dough into a square, and rest at room temperature for 1 hour.
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14
I've done everything so far without getting my hands all floury!
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15
Roll out the dough about 3 mm thick.
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16
Use either bread flour or cake flour to dust your rolling pin and work surface.
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17
Fold the dough up into fourths and cut it into 3 mm wide noodles.
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18
If the thickness of the dough is 4 mm, if you cut it into 4 mm wide noodles it will look the best.
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19
Don't forget to dust the cut noodles with flour as you work.
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20
Boil in plenty of boiling water for 4 to 5 minutes to produce shiny, beautiful udon noodles.
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21
Any noodles you won't be eating right away can be frozen before boiling.
