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1
Put the bread flour and all-purpose flour into a large bowl and mix well.
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2
In a different bowl, add the egg, salt, water, and baking soda.
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3
Stir well until the salt dissolves.
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4
Create a well in the middle of the flour, pour in the salt water prepared in Step 1 and mix well using your hands.
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5
It will be very dry and hard to mix at first, but keep kneading patiently and try not to add more water.
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6
When the dough comes together, put it in a large plastic or Ziploc bag, seal and step on it with your feet to knead the dough.
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7
(When the dough flattens out, fold it into quarters and step on it again.)
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8
Repeat the stepping and folding process 3 times, and leave the dough to rest for 2-5 hours.
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9
If you have a pasta machine, set the dial to 4 or 5, and cut the dough into thin noodles.
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10
If you don't have a pasta machine, roll the dough out with a rolling pin to about 2 mm thick, and slice into 2 mm noodles.
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11
Dust the noodles evenly with cornstarch (or katakuriko) to prevent the noodles from sticking to each other.
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12
If you divide the noodles into 150 to 160 g portions, you'll have exactly 5 servings.
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13
If you prefer rippled noodles, squeeze the noodles well.
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14
Boil the noodles in plenty of boiling water, taking care not to let it boil over, for 1.5 minutes.
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15
Noodles containing baking soda will make the water boil over, so be careful!
