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1
Combine the flours and the salt.
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2
Mix and knead in the water little by little.
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3
It will be very dry at first, but it will gradually form a ball.
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4
When a ball of dough is formed, put it into a sturdy and large nylong bag.
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5
Sandwich the bag between newspapers, and step on the dough over the paper.
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6
When the dough is flattened, take it out of the bag, fold it over, put it back in the bag and step on it again.
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7
Continue for 20 minutes.
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8
Form the dough into a ball again, wrap in plastic wrap and rest at room temperature for 1 to 2 hours.
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9
Take the dough out of the plastic wrap and cut it up into single sized portions.
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10
Flour the cutting board, rolling pin, your hands and the dough balls with flour or katakuriko, and roll out each portion of dough with the rolling pin.
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11
Fold the rolled out dough into thirds, and slice into evenly sized noodles.
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12
Dust the cut dough with flour or katakuriko as soon as it's cut to prevent it from sticking, and loosen the noodles.
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13
This is how the noodles look after being cut and dusted with flour.
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14
If you want to store the noodles, wrap each portion in plastic wrap and refrigerator.
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15
It will keep for about 3 days.
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16
Bring plenty of water to a boil in a pot.
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17
Put in the udon noodles while pulling them apart, and cook them for about 10 minutes.
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18
Make sure the water doesn't boil over.
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19
Drain the noodles into a colander, cool them well in cold water, and they're done!
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20
You can use the noodles as-is to eat cold dipped into a dipping sauce or in other cold noodle dishes.
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21
To serve in a hot udon noodle dish, warm them up in boiling water.
