Ramen Noodles

1. 1

   Mix dry ingredients in a bowl, make a well in the center, and beat the egg and water inside. Slowly combine and mix throughout.

2. 2

   Knead the dough until your hands become fairly clean and the dough does not stick as much anymore. It is ready once you can lift it up and it will stick to your hand for about a second before falling off.

3. 3

   Ball it up and wrap in a warm, damp cloth for 30 min (summer) to 2 hours (winter).

4. 4

   Stretch out dough with rolling pin until it's about 1 mm thick. Quite liberally cover in flour and fold over itself twice (3 layers). The flour serves to prevent stickage of one layer to another, so if there isn't enough the noodles will be ruined.

5. 5

   Cut the noodles, occasionally toying them open with your fingers in order to prevent stickage. Once you have a good bunch you can toss them in more flour, just be careful not to break them up.

6. 6

   Sprinkle the noodles slowly into boiling water with salt. Dumping them will cause them to stick (the worst thing ever according to this recipe). Boil for about 4 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.