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1
Mix the flour and turmeric together.
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2
Dissolve the salt in water to prepare a 10% salt water.
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3
Add the salt water to the flour little by little, cutting it in using a wooden spatula.
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4
When the mixture looks like coarse crumbs, it's done.
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5
Put on plastic gloves and knead and press the dough together into a ball.
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6
Keep kneading and pressing down hard on it.
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7
This is how it looks when it comes together.
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8
The dough ball may have lots of cracks on the surface at this stage, but as long as it's all together it's fine.
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9
Put the dough ball in a plastic bag and close the bag up.
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10
Leave to rest at room temperature for 30 to 1 hour (1st rest time).
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11
Transfer the rested dough to a garbage bag, and step on it while putting your weight into it.
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12
Garbage bags rip easily so I recommend using a double layer.
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13
Fold the flattened out dough and step on it again.
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14
Repeat this for a total of about 6 times.
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15
Finally, fold the flattened out dough into a round ball again (It doesn't have to be perfectly round).
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16
Transfer the dough to a plastic bag, and leave to rest for another 1-2 hours (2nd rest time).
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17
Or, rest it in the refrigerator for 24 hours.
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18
While the dough rests for a 2nd time, make the board, rolling pin and dusting flour ready.
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19
Step on the rested dough ball lightly to flatten it and make it easier to roll out.
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20
Dust the kneading board with flour and put the flattened dough ball on it.
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21
Dust the dough too.
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22
Roll the dough out a bit with the rolling pin.
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23
Roll the dough onto the rolling pin, and press and roll with both hands as if you were rolling out clay from the middle to the edges.
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24
Change the direction of the dough, roll it on the rolling pin again and roll out.
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25
The dough will get thinner and bigger.
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26
When it's about as thick as your ear lobe, dust the surface with flour.
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27
Fold the dough 4 to 6 times so that it's easier to cut.
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28
Here is how it looks folded 6 times.
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29
Dust a cutting board and a knife with plenty of flour, and cut the dough evenly.
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30
Grab the ends of the noodles and pick them up and then put them done again.
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31
Repeat this to coat the noodles with flour.
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32
Here is how a hank of noodles looks before boiling.
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33
Boil the noodles in plenty of hot water for 8-10 minutes.
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34
(The cooking time varies depending on how thick the dough and noodles are.
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35
For rather thick noodles, it takes 12-15 minutes.)
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36
When the noodles are cooked, drain them into a colander and cool and rinse them in lots of cold water to finish Use them in your favorite udon dishes.
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37
These noodles are perfect in curry udon.
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38
Divide up any noodles you won't be eating right away into individual portions (120-150 g), wrap with plastic wrap and freeze.
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39
The noodles will keep fine for about a month.
