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1
Make the salt water.
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2
Warm up 90 ml of water just enough that the salt will dissolve in it easily.
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3
Dissolve the salt in it, and leave the water to cool down to room temperature.
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4
(10 g of salt is 2 teaspoons)
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5
Combine the flours in a bowl.
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6
Add the salt water to this little by little while you mix it into the flours.
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7
(Don't worry if it looks like there's not enough water in the dough at this stage.)
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8
Form the dough into a ball, cover completely with plastic wrap, and rest at room temperature for 30 minutes.
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9
(The flour will become permeated with the moisture in the dough as it rests.)
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10
Put the dough in a doubled up thick plastic bag (or two plastic bags).
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11
Step on the dough evenly, starting from the middle and working towards the edges.
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12
When the dough is flat, take it out of the bag, fold up up into a small bundle again, return to the bag and step on it until it's flattened.
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13
Repeat about 5 more times.
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14
If you have the time, keep folding and stepping on it again and again.
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15
Step on it with your kids, step on it with your hubby, step on it with your lover.
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16
When you've stepped on it as much was you want, roll the dough up, wrap it in plastic and rest it for 30 minutes to an hour.
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17
(You can skip this resting step, but it's better if you don't.)
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18
After the dough has rested, flour a cutting board and roll the dough out very very thinly with a rolling pin.
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19
Dust with more flour and fold the dough, and slice it into noodles from the edge.
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20
Separate the cut noodles as you dust it with more flour.
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21
Boil the udon noodles in plenty of water.
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22
(If you're serving them cold, cook for a slightly longer time.)
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23
Rinse the cooked noodles well in cold water until the surface stickiness is gone.
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24
Serve with toppings of your choice.
