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1
Dissolve the salt in the water.
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2
Set aside.
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3
In a very large bowl that youll be able to knead the dough in, add the flour and make a little well in the center.
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4
Add the salted water.
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5
Use the fork to pull a little bit of flour into the liquid, and then start to use your hands to work the moistened flour into the rest of the flour.
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6
Depending on the moisture content of your flour, you might need to add a bit more water.
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7
As the dough comes together, it should form into a lumpy ball.
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8
If it is too ragged, sprinkle in a bit more water and work it into the dough.
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9
Start seriously kneading the dough as hard as you can for about 10 minutes, on a board dusted with bread flour.
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10
If the dough is too sticky, knead in a touch more of the bread flour.
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11
To knead, fold over from the top, and use the heel of your palm to press it flat again.
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12
Turn the dough 45 degrees and repeat.
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13
Form the dough into a ball, dust it lightly with flour, and seal it in a large - at least one gallon - zip lock bag.
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14
Unzip the bag just slightly on one side so air can escape.
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15
Wrap the bag in a large dish towel.
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16
Set it on the ground and stand on it.
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17
Be careful - the combination of plastic and towel can be slippery!
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18
Move around, do a little dance, hop up and down, take a stroll.
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19
Your whole body weight on the dough will work it like your hands never could.
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20
This helps make the noodles good and chewy.
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21
After a few minutes, take the dough out of the bag.
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22
It will be pretty flat, but with a rolling pin, roll out any irregularities.
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23
Then fold it in thirds, dust it lightly with flour, put it back in the bag, wrap it in the towel and walk on it some more.
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24
Repeat this process about 4 times.
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25
Then, leaving the dough in the bag, let it rest for 3 hours in a warm place.
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26
After its had a chance to rest, walk on it one more time, making a point to try to spread the dough as much as possible.
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27
The thinner you can get it by walking on it, the easier the rest of the process will be.
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28
Take the dough out from the bag and roll it out on a floured surface until it is a square about 1/8-inch thick.
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29
The dough may be pretty stiff and springy, so this may be a bit challenging.
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30
If you cant seem to get it thin enough with a rolling pin or if you want a more refined udon, cut it into 4 pieces and run it through the thickest setting of a pasta machine, and give them a good dusting of flour.
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31
Or, if you have the time, cover the dough with a damp (not wet) towel and let it rest for half an hour, then continue rolling.
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32
Next, dust the dough lightly with flour, fold it from the top to the center and then from the center to the bottom (like an accordian).
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33
Then, with one of the long edges facing you, slice off the dough in 1/8-inch pieces.
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34
Dust the sliced pieces with a bit more flour as you go to prevent them from sticking.
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35
Boil the noodles immediately in a large pot of boiling water, covering them with a towel while you are waiting for the water to come to a boil.
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36
The noodles will need to boil for about 7 minutes, stirred with a chopstick to prevent them from sticking together.
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37
Traditionally, the noodles are served hot, with a dashi-based stock.
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38
But, they are also delicious stir fried with a splash of sesame oil, oyster sauce, soy, sesame seeds and some vegetables or meat of your choice.
