My wife's cousin's husband (tenuous connection, ha ha!) is 4 dan soba maker and he's shown me a few times how to do hand cut soba. The process is really very similar. Your mixing technique was excellent from what I could see :-) The long rolling pin is a great piece of advice. Soba is quite easy to roll, but in order to make it as thin and even as possible, they use a rolling pin that is about a meter long (3 feet). It's really just a 1 inch or 1.5 inch dowel ;-) The technique is that you make a "cat's paw" with your hands (essentially, roll the first 2 knuckles of your fingers in as if you were making a fist, but not all the way). Put the "balls of your palm" (???) on the rolling pin/dowel (i.e. exactly what would be the balls of your feet, but on your hands -- hard to explain). Your hands only go on the top of the rolling pin. You start with the hands together and as you push out away from you, you move them to shoulder width. Then you move the rolling pin back towards you (with no pressure) and bring your hands together. So, essentially, your hands make a big circle as you push out (with pressure) and come back (with no pressure). You should also get rid of your cutting board while rolling. Instead, take over your kitchen/dining room table (I do it in seiza on my kotatsu :-P -- I feel Japanese!) You need space to do this properly. Even though I learned this to make soba, I mostly make fresh Italian style pasta this way with pretty much the same hydration you are using for the ramen (maybe *just* a touch higher). It works incredibly well and it's really not that tiring. When cutting the noodles, make sure you have a block of wood with a flat end side. Line up the wood so that it sits exactly on top of the dough, with the edges aligned. If you are right handed, then the the dough and the block of wood are to your left. Put your thumb and 2 forefingers on the bock of wood as you did in the video. It's important to explain that the left hand should be far away from the edge. It's tempting to put it close to give you more control, but you also have a good chance of cutting off your fingers, so you should avoid that. About 6-10 inches away is good. Line up the knife with the block and the dough. Everything should be exactly vertical. Now tilt the knife to the left. In other words, the blade is still on the cutting board, but the spine of the blade is pushed left. This will slide the block on top of the dough to the left. Then pick up the knife vertically and let it slide over to the left to hit the block. Then cut down with a slight forward motion (all Japanese knives are slicing knives so you always slice). Repeat. Usually the block of wood is constructed like a reversed "L" shape. There is a part that sticks up at the edge. This is to make it easier to move the knife to the left and hit the block instead of chopping off your fingers (which you should avoid). Always go slowly until you are an expert. If you are not making noodles every day, then you will never be an expert. Always go slowly :-) Have a google of "soba knives images". Those are the best kinds of knives for cutting noodles in this way :-) But anyway, with practice you can cut pretty good noodles even with a chef's knife. I use a gyutou which is *way* to short for this, but it works OK if I'm careful. I also just use a 1/2 inch thick wooden cutting board for my "block". Apparently I'm fine with the risk of losing digits. You shouldn't be, though. As always, great video! I want to thank you for continuing to make wonderful, humble, useful videos. I've been slowly cutting down my cooking channel viewing as I've found that a lot of people are "jumping the shark" in order to catch eyeballs during covid. It's been super refreshing to watch these videos!
Yeah I'll probably try again once I move to my new filming space. I'll have 2 rolling islands with countertops that are cleaner and should work for that.
I'm especially thankful for this video, because, embarrassingly, I broke my new hand crank pasta machine on the very first time I used it, making ramen noodles. I felt I rolled the dough thin enough by hand first, but, evidently not, because the kansui made it very resolute. Absolutely stripped the gears of the machine!
Depending on manufacturer you get the pasta machine from, you might get lucky in getting a repair/replacement depending on how you word things. Marcato just asked me to send in an image/video of the problem and sent me a brand new pasta maker with no questions asked. I was kind of bewildered. The only thing is it took quite some time to get a response and for it to ship to me.
You answered my question just by doing what I never thought it was so easy. Crinkle the noodles is what always wanted. I wanted always organic noodles and now I can make them myself. Thank you do much for sharing your recipe!
It is almost only way you can do for that water/flour ratio. 'Almost' means the other alternatives are using a big leverage like in Jook-sing noodles. (Which is more difficult than just stepping on the dough)
Wasn't following this recipe specifically, but the first time I tried making noodles by hand I had some serious thiccbois. Conclusion: the noodles are always thicker than you think they are
I experimented with hand noodles and pasta and hesitated getting a pasta machine but when I finally got a Mercato machine, it was a revelation--it eliminates all the frustration of kneading, rolling and shrinking back, the space, mess, time and consistency of the noodle. It rolls out paper thin sheets for wonton wrappers and cuts the noodle perfectly.
It's also super useful if you're making any type of dumplings. 😎 I've made pierogi, chinkali, gyozas with it, all kinds of dough works perfectly through this machine!
Thank you so much for this! Its exactly what I needed. Also the production quality and music is the best its ever been! Great work! Your videos are always so entertaining.
Using a whisk to mix the liquid ingredients into the flour works well too. Bake them at 150 degrees (F) for 10 minutes after starching them. Increase oven temp. to 350 degrees (F). Pull them out, separate them, then bake for another 10 minutes. Pull them out, separate them, then bake for a final 10 minutes. You now have professional Lo Mein Crunchy Noodles!
I just tried it, I finished the first step, my dough is ready, but it came out like literal dough, not like crumbs, I think I put too much liquid in the dough, that’s why Edit: I tried again and it came out perfect! I did put too much egg in my first one
I answered and said, "If I have found favor in thy sight, O Lord, show this also to thy servant: whether after death, as soon as every one of us yields up his soul, we shall be kept in rest until those times come when thou wilt renew the creation, or whether we shall be tormented at once?" 76 He answered me and said, "I will show you that also, but do not be associated with those who have shown scorn, nor number yourself among those who are tormented. 77 For you have a treasure of works laid up with the Most High; but it will not be shown to you until the last times. 78 Now, concerning death, the teaching is: When the decisive decree has gone forth from the Most High that a man shall die, as the spirit leaves the body to return again to him who gave it, first of all it adores the glory of the Most High. 79 And if it is one of those who have shown scorn and have not kept the way of the Most High, and who have despised his law, and who have hated those who fear the Most High -- 80 such spirits shall not enter into habitations, but shall immediately wander about in torments, ever grieving and sad, in seven ways. 81 The first way, because they have scorned the law of the Most High. 82 The second way, because they cannot now make a good repentance that they may live. 83 The third way, they shall see the reward laid up for those who have trusted the covenants of the Most High. 84 The fourth way, they shall consider the torment laid up for themselves in the last days. 85 The fifth way, they shall see how the habitations of the others are guarded by angels in profound quiet. 86 The sixth way, they shall see how some of them will pass over into torments. 87 The seventh way, which is worse than all the ways that have been mentioned, because they shall utterly waste away in confusion and be consumed with shame, and shall wither with fear at seeing the glory of the Most High before whom they sinned while they were alive, and before whom they are to be judged in the last times. 88 "Now this is the order of those who have kept the ways of the Most High, when they shall be separated from their mortal body. 89 During the time that they lived in it, they laboriously served the Most High, and withstood danger every hour, that they might keep the law of the Lawgiver perfectly. 90 Therefore this is the teaching concerning them: 91 First of all, they shall see with great joy the glory of him who receives them, for they shall have rest in seven orders. 92 The first order, because they have striven with great effort to overcome the evil thought which was formed with them, that it might not lead them astray from life into death. 93 The second order, because they see the perplexity in which the souls of the unrighteous wander, and the punishment that awaits them. 94 The third order, they see the witness which he who formed them bears concerning them, that while they were alive they kept the law which was given them in trust. 95 The fourth order, they understand the rest which they now enjoy, being gathered into their chambers and guarded by angels in profound quiet, and the glory which awaits them in the last days. 96 The fifth order, they rejoice that they have now escaped what is corruptible, and shall inherit what is to come; and besides they see the straits and toil from which they have been delivered, and the spacious liberty which they are to receive and enjoy in immortality. 97 The sixth order, when it is shown to them how their face is to shine like the sun, and how they are to be made like the light of the stars, being incorruptible from then on. 98 The seventh order, which is greater than all that have been mentioned, because they shall rejoice with boldness, and shall be confident without confusion, and shall be glad without fear, for they hasten to behold the face of him whom they served in life and from whom they are to receive their reward when glorified. 99 This is the order of the souls of the righteous, as henceforth is announced; and the aforesaid are the ways of torment which those who would not give heed shall suffer hereafter." 100 I answered and said, "Will time therefore be given to the souls, after they have been separated from the bodies, to see what you have described to me?" 101 He said to me, "They shall have freedom for seven days, so that during these seven days they may see the things of which you have been told, and afterwards they shall be gathered in their habitations." 102 I answered and said, "If I have found favor in thy sight, show further to me, thy servant, whether on the day of judgment the righteous will be able to intercede for the unrighteous or to entreat the Most High for them, 103 fathers for sons or sons for parents, brothers for brothers, relatives for their kinsmen, or friends for those who are most dear." 104 He answered me and said, "Since you have found favor in my sight, I will show you this also. The day of judgment is decisive and displays to all the seal of truth. Just as now a father does not send his son, or a son his father, or a master his servant, or a friend his dearest friend, to be ill or sleep or eat or be healed in his stead, 105 so no one shall ever pray for another on that day, neither shall any one lay a burden on another; for then every one shall bear his own righteousness and unrighteousness." .....2 Esdras 7:75 ///////////
I've missed ramen so much since I left Hawaii. Started watching your videos a few months ago which introduced me to ramen lord and got me making my own ramen. Noodles are the only thing I haven't done from scratch since I don't have a machine. Can't wait to try this out. Thanks for all of the awesome videos! 🤙
@@WayofRamen I'm about an hour outside of Chicago. I'm sure I can find good ramen here if I go into the city, but it was everywhere on Oahu which was super convenient.
Sorry can you please elaborate when you said, “i would really recommend using these in a chin-tan or clear soup, probably because they wouldn't really match great with a thick heavy one like tonkotsu or something” Can you please elaborate as I’m still learning and I’d like to know the reasoning behind it. Thank you 🙏
You can easily make sodium carbonate from baking soda by... baking it in the oven. BTW I've just eaten chashu from your video " A better method to make chashu". It was really delicious for such a low quality piece of meat I was able to find locally. Thanks for all the inspiration- self made noodles will be next.
I can't wait till daylight to make this! (Currently 1.11 AM) thank you so much for this. I tried hand pulled noodles and failed miserably but will for sure try this!
Just made my first batch. Lot of work! I have made Tonkotsu Ramen a while back that turned out amazing thanks to your channel. Are those noddles different than this recipe? For my first ramen I used store bought, but would like to make my own for the next batch of Tonkotsu. Great channel by the way!
I stumbled on this vid and it looks very interesting. I was wondering, could I use the same Kansui blend as the one you used in your "Beginner Guide to Making Ramen Noodles from Scratch" video? Or is there an other alternative recipe without eggs (allergy)?
I really like your videos. I've been looking for a good recipe to make ramen noodles by hand and yours is one of the best. You were right though, my arm was so sore after rolling all that dough, I've literally purchased pasta machine as soon as they hit the water.
Thank you!! I am a new SUB :) I am definitely going to try this (No Pasta Machine Yet) in all how long do you think this process will take? With resting would you say 4-6 hours?
I tried the recipe today and it went well! Thank you so much :) Rolling it out was a little difficult so I ended up making the noodles a little thicker than I originally intended but it was delicious.
Comment on the low humidity climates seems important. I live in Siberia, it is winter, low temperatures outside and very VERY dry air for many months. I've tried your previous recipe, but my dough, even though considered high water content, was very dry on hand and when I tried to pass it through the pasta machine, felt apart, and didn't stick together. I measured everything, let it rest several times but alas. Gonna try to increase the water content even higher. I think my flour is much drier than yours.
Do we really need the egg? Since I have watched your other videos, and on that video it doesn't use egg. I am kinda confused on which your recipe to use.
how long can these freeze for? oh and ty so much for this :) I made my sodium carbonate yesterday and I was looking for a good recipe completely by hand
What noodle recipe would I use for a tonkotsu noodle? I thought I heard you at the end saying that this recipe won't pair well with tonkotsu. Or did I hear incorrectly?
Before you decide to try this recipe, THINK TWICE, seriously. It may become just a waste of time if tiny part of something goes wrong. If you brave enough or crazy, first of all check your kitchen scales. They may be fine for volumes 100 - 150 g., but absolutelly useless for 1 - 2 g. weights, so check how the deal with small amounts of whatever. And the pain in the shoulders - hell yeah. The most pitty thing, that i lost my love for ramen :( What is ramen? It's an art of making bad products tastes well. I just undestand, that i prefer food that cobinate different good products and make them tastes even better. Nevertheless much thanks to author for his passion and efforts. Maybe sometime i will try second time, but it hopefully not will be soon
I was thinking of hand cutting my noodles as I was making some last night. Question: what is the proper serving size for 1 bowl of ramen? I went with 150 g of prepared noodles but I’m thinking that might not be enough…
Is there perhaps a substitute for the egg in the mixture? My wife is vegan and I want to make some noodles for her as well. Here in South Africa, the Asian markets do not sell Ramen noodles but dried "pasta" noodles, which are nowhere near Ramen style noodles.
Nice one! Natural progression, would the next stop, hand-pulled (after all "Ra-men" derives from the Chinese "La mien") be out of the question? Sorry but not sorry for sending you down a possible rabbit hole ;)
Even though the word ramen most likely came from lamien, ramen noodles have always been cut, not pulled in Japan. I think it's a carry over from the Japanese soba and udon tradition.
If I recall correctly, hand pulling ramen noodles would be really hard due to low hydration and the kansui. Chinese Cooking Demystified has a video on making lamien and they use another ingredient that I think was a dough conditioner to make it workable.
i just made them and they came out so good, thank you, need for practice tho. the rolling it thin was so tiring. also it actually smelled like egg in the beginning before boiling in water so i was worried but it turned out so well thank you. if possible can u also post how to make vegan noodles please !!!
Okay Its been a couple years I know but the only wuetsion I have is; can you preserve it by frying it or do I just waste a couple hours of kneading and waiting for me to just eat it all up in 5 minutes?
What substitute can you use for egg? Asking because im trying to make my own noodles because i can't have egg in it and most ready made noodles for ramen have egg
Thanks a lot for this great video. It really helps a lot. I have a question though regarding the egg use. Do it taste eggy or gamey? I dislike the gamey taste of eggs and I do my best avoid egg usages due to this problem. So if you can share the taste of the noodles. I don't have authentic ramen or Korean and even Chinese restaurants. So the only available ones are instant noodles indomie... I know it's a hard situation for a noodles fan and craving for some especially ramen. Again thanks a lot💜
I am your New subscriber, thanks for awesome videos Just one request: Could you please make egg Hakka noodles from wheat flour and upload a video ? The part of world I am in it's really difficult to get those kind of noodles and they say it's much healthier than all purpose flour. This will help many. Thanks 😇 And don't forget to tag it with #atta (it means wheat flour)
i made a batch of 200g flour today. Does rest time change? Like half hour instead of an hour?.. I also used the no egg recipe just 40% hydration 1% salt and kansui.
if I omit the egg can I still make this? I saw on your other noodle recipe vid there’s no egg but that uses bread flour which I don’t have so the ratios would still be off probably. Thank you for the recipe btw!
Made the recipe and it turned out great! I made my noodles q bit thicker because that's how I like them. I never understood why people buy expensive pasta machines unless you are making noodles in mass. Plus this gives you a pretty good work out so you can eat a little more noodles 😂
Do you have any suggestions for an alternate method of kneading the dough? I’ve had my children do the dough dance for me, but I always like to be completely independent. As a wheelchair user, I’ve learned that rolling over the dough repeatedly is insufficient for an even and thorough dough workout. Anyone have ideas that don’t require standing walking on the dough? I appreciate all the help I can get. Thanks!
@@WayofRamen Thanks! I tried bashing it thoroughly with a rolling pin then rolling it out, but as you’ve taught me, it is a hard dough at lower hydration, and someone seated just doesn’t have the same leverage as a person standing who can use their whole body weight as leverage. It works, just not as well as when my kids tread on it. But hey, it’s all about learning and adapting, right? My ramen still tastes great, still has decent texture and elasticity, and that is all that matters. If I find another method, I’ll let you know. I doubt it’s an issue that affects many home cooks, though.
If you cut thicker noodles, the cooking time is 10-15 minutes Yes I know its absurd, but I figured it out the 4th time I was making knife cut noodles The first time I made this was about late october and I cooked them for 3 minutes. They tasted like raw dough The second time was mid november and I cooked them for about 8 minutes and they were "eh" The third time was in Christmas and I cooked them for 10-11 minutes and the family loved them Yesterday, 3rd January I made them for my birthday and cooked them for about 15 minutes and my friend and I really loved them I hadnt seen this video and I was just using Sodium bicarbonate/Salt so Im gonna add an egg next time Also for people who live in areas where its hard to come by some ingredients to make broth such as Kombu and Shiitake mushrooms, can you make a video on broths that can be made with reasonably available ingredients? All I make is the Shoyu ramen hack broth
“Use the longest rolling pin you have.”
Heard.
**Grabs Broom**
😂
Nah, better use a heavy bottle, works just as well!
😂👌💯
This is most single guys I know.
@@Alexlalpaca I mean he said longest.
Sounds like a good one for pasta machine-less fellas like myself. Thanks!
If you have the right tools it's not so bad. Tiny rolling pin is death though
@@WayofRamenI’m trying them again but last time I made them they were slimy any way to not make them like that/ if this has happened to you
When your mom doesn’t wanna buy you ramen so your out here trying to make your own lol
My wife's cousin's husband (tenuous connection, ha ha!) is 4 dan soba maker and he's shown me a few times how to do hand cut soba. The process is really very similar. Your mixing technique was excellent from what I could see :-) The long rolling pin is a great piece of advice. Soba is quite easy to roll, but in order to make it as thin and even as possible, they use a rolling pin that is about a meter long (3 feet). It's really just a 1 inch or 1.5 inch dowel ;-) The technique is that you make a "cat's paw" with your hands (essentially, roll the first 2 knuckles of your fingers in as if you were making a fist, but not all the way). Put the "balls of your palm" (???) on the rolling pin/dowel (i.e. exactly what would be the balls of your feet, but on your hands -- hard to explain). Your hands only go on the top of the rolling pin. You start with the hands together and as you push out away from you, you move them to shoulder width. Then you move the rolling pin back towards you (with no pressure) and bring your hands together. So, essentially, your hands make a big circle as you push out (with pressure) and come back (with no pressure).
You should also get rid of your cutting board while rolling. Instead, take over your kitchen/dining room table (I do it in seiza on my kotatsu :-P -- I feel Japanese!) You need space to do this properly. Even though I learned this to make soba, I mostly make fresh Italian style pasta this way with pretty much the same hydration you are using for the ramen (maybe *just* a touch higher). It works incredibly well and it's really not that tiring.
When cutting the noodles, make sure you have a block of wood with a flat end side. Line up the wood so that it sits exactly on top of the dough, with the edges aligned. If you are right handed, then the the dough and the block of wood are to your left. Put your thumb and 2 forefingers on the bock of wood as you did in the video. It's important to explain that the left hand should be far away from the edge. It's tempting to put it close to give you more control, but you also have a good chance of cutting off your fingers, so you should avoid that. About 6-10 inches away is good. Line up the knife with the block and the dough. Everything should be exactly vertical. Now tilt the knife to the left. In other words, the blade is still on the cutting board, but the spine of the blade is pushed left. This will slide the block on top of the dough to the left. Then pick up the knife vertically and let it slide over to the left to hit the block. Then cut down with a slight forward motion (all Japanese knives are slicing knives so you always slice). Repeat.
Usually the block of wood is constructed like a reversed "L" shape. There is a part that sticks up at the edge. This is to make it easier to move the knife to the left and hit the block instead of chopping off your fingers (which you should avoid). Always go slowly until you are an expert. If you are not making noodles every day, then you will never be an expert. Always go slowly :-) Have a google of "soba knives images". Those are the best kinds of knives for cutting noodles in this way :-) But anyway, with practice you can cut pretty good noodles even with a chef's knife. I use a gyutou which is *way* to short for this, but it works OK if I'm careful. I also just use a 1/2 inch thick wooden cutting board for my "block". Apparently I'm fine with the risk of losing digits. You shouldn't be, though.
As always, great video! I want to thank you for continuing to make wonderful, humble, useful videos. I've been slowly cutting down my cooking channel viewing as I've found that a lot of people are "jumping the shark" in order to catch eyeballs during covid. It's been super refreshing to watch these videos!
Yeah I'll probably try again once I move to my new filming space. I'll have 2 rolling islands with countertops that are cleaner and should work for that.
I'm a year late but this was an excellent comment, thank you for sharing this knowledge!
2018: Burger King foot lettuce
2020: Way of Ramen foot noodles
Its how they do it in japan lol
I'm especially thankful for this video, because, embarrassingly, I broke my new hand crank pasta machine on the very first time I used it, making ramen noodles. I felt I rolled the dough thin enough by hand first, but, evidently not, because the kansui made it very resolute. Absolutely stripped the gears of the machine!
Happens to a lot of people. Hopefully you get a replacement for Christmas
Depending on manufacturer you get the pasta machine from, you might get lucky in getting a repair/replacement depending on how you word things. Marcato just asked me to send in an image/video of the problem and sent me a brand new pasta maker with no questions asked. I was kind of bewildered. The only thing is it took quite some time to get a response and for it to ship to me.
@@DragonGenesis In Italy we're proud of Marcato: great customer service.
@@fabioconsonni3232 Thank god my girl gave me a pasta machine last xmas, totally unselfish just because I love cooking so much ;)
@@jonasduell9953 lol so my wife got me a kitchen aid for christmas so.... yea i keep telling myself that too! Totally unselfish 😁
i think the kids will enjoy making these. thanks for sharing!
You answered my question just by doing what I never thought it was so easy. Crinkle the noodles is what always wanted. I wanted always organic noodles and now I can make them myself. Thank you do much for sharing your recipe!
mate you have NO idea how timely this video is! home for christmas and no pasta machine to be seen XD love you!
Thanks for watching! Good luck with the hand rolled noodles!
when you started stepping on it, I had to check the date to make sure this isn't a april fools' video
It's actually a legit way of kneeding the dough tho
That's how Japanese people do it
It is almost only way you can do for that water/flour ratio.
'Almost' means the other alternatives are using a big leverage like in Jook-sing noodles. (Which is more difficult than just stepping on the dough)
Awesome, I've been thinking of trying my hand at making my own noodles, glad you did this. I'll be saving this one.
Thanks for watching. It takes more effort but the noodles turn out pretty good in the end.
*saving your feet
Yeah i watched it twice
Wasn't following this recipe specifically, but the first time I tried making noodles by hand I had some serious thiccbois.
Conclusion: the noodles are always thicker than you think they are
udon noodles be like
@@Ray4938 udon is preety good even if its THICC
I just finished following this recipe and damn I might as well make Alfredo instead of ramen
I experimented with hand noodles and pasta and hesitated getting a pasta machine but when I finally got a Mercato machine, it was a revelation--it eliminates all the frustration of kneading, rolling and shrinking back, the space, mess, time and consistency of the noodle. It rolls out paper thin sheets for wonton wrappers and cuts the noodle perfectly.
Yeah the atlas makes it much easier
It's also super useful if you're making any type of dumplings. 😎 I've made pierogi, chinkali, gyozas with it, all kinds of dough works perfectly through this machine!
@@edytaszarfemberg944 Thanks, I've been wanting to try potstickers--my filling is ready and waiting 🙂
Haha feet ramen
Gotta do what you gotta do
@@WayofRamen i was doing it right now, man!
I have tinny febble arms and i cant knead too much so i got the perfect method now xD
Feet ramen but a beaitiful one
Woah laphos didn't know gems watched ramen videos
Well actually it is a method for noodles even with the galkugsu
Thank you so much for this! Its exactly what I needed. Also the production quality and music is the best its ever been! Great work! Your videos are always so entertaining.
Thanks very much for watching
Man I’m glad I found
This channel. I am a huge ramen fan and have been wanting to make my recipe better or learn to make noodles. This is great!!!
Just baked my baking soda. About to do this. Wish me luck!
good luck
Is there a problem if i use directly baking soda? Couldn't find sodium carbonate in my country T.T
@hardwaylacruz just bake your baking soda for 1 hour at 250°f or 121° C
Using a whisk to mix the liquid ingredients into the flour works well too.
Bake them at 150 degrees (F) for 10 minutes after starching them. Increase oven temp. to 350 degrees (F). Pull them out, separate them, then bake for another 10 minutes. Pull them out, separate them, then bake for a final 10 minutes. You now have professional Lo Mein Crunchy Noodles!
I just tried it, I finished the first step, my dough is ready, but it came out like literal dough, not like crumbs, I think I put too much liquid in the dough, that’s why
Edit: I tried again and it came out perfect!
I did put too much egg in my first one
Awesome. I learned another cooking skill today. I think I'll be doing this a lot. Thank you.
omg yessss been waiting for this
so a 4:1 flour:water ratio with 1 egg, salt and baking soda. Perfect, thank you :)
This is the video I needed
Thank you for watching!
@@WayofRamen Thank you for making this video!
Hand and feet made ramen. This is real cooking
🖐️🦶
i think i needed this video because i don't have a pasta machine
It's a big more effort but the end noodles are really good
I answered and said, "If I have found favor in thy sight, O Lord, show this also to thy servant: whether after death, as soon as every one of us yields up his soul, we shall be kept in rest until those times come when thou wilt renew the creation, or whether we shall be tormented at once?" 76 He answered me and said, "I will show you that also, but do not be associated with those who have shown scorn, nor number yourself among those who are tormented. 77 For you have a treasure of works laid up with the Most High; but it will not be shown to you until the last times.
78 Now, concerning death, the teaching is: When the decisive decree has gone forth from the Most High that a man shall die, as the spirit leaves the body to return again to him who gave it, first of all it adores the glory of the Most High. 79 And if it is one of those who have shown scorn and have not kept the way of the Most High, and who have despised his law, and who have hated those who fear the Most High -- 80 such spirits shall not enter into habitations, but shall immediately wander about in torments, ever grieving and sad, in seven ways.
81 The first way, because they have scorned the law of the Most High. 82 The second way, because they cannot now make a good repentance that they may live. 83 The third way, they shall see the reward laid up for those who have trusted the covenants of the Most High. 84 The fourth way, they shall consider the torment laid up for themselves in the last days. 85 The fifth way, they shall see how the habitations of the others are guarded by angels in profound quiet. 86 The sixth way, they shall see how some of them will pass over into torments. 87 The seventh way, which is worse than all the ways that have been mentioned, because they shall utterly waste away in confusion and be consumed with shame, and shall wither with fear at seeing the glory of the Most High before whom they sinned while they were alive, and before whom they are to be judged in the last times.
88 "Now this is the order of those who have kept the ways of the Most High, when they shall be separated from their mortal body. 89 During the time that they lived in it, they laboriously served the Most High, and withstood danger every hour, that they might keep the law of the Lawgiver perfectly. 90 Therefore this is the teaching concerning them: 91 First of all, they shall see with great joy the glory of him who receives them, for they shall have rest in seven orders.
92 The first order, because they have striven with great effort to overcome the evil thought which was formed with them, that it might not lead them astray from life into death. 93 The second order, because they see the perplexity in which the souls of the unrighteous wander, and the punishment that awaits them. 94 The third order, they see the witness which he who formed them bears concerning them, that while they were alive they kept the law which was given them in trust. 95 The fourth order, they understand the rest which they now enjoy, being gathered into their chambers and guarded by angels in profound quiet, and the glory which awaits them in the last days. 96 The fifth order, they rejoice that they have now escaped what is corruptible, and shall inherit what is to come;
and besides they see the straits and toil from which they have been delivered, and the spacious liberty which they are to receive and enjoy in immortality. 97 The sixth order, when it is shown to them how their face is to shine like the sun, and how they are to be made like the light of the stars, being incorruptible from then on. 98 The seventh order, which is greater than all that have been mentioned, because they shall rejoice with boldness, and shall be confident without confusion, and shall be glad without fear, for they hasten to behold the face of him whom they served in life and from whom they are to receive their reward when glorified.
99 This is the order of the souls of the righteous, as henceforth is announced; and the aforesaid are the ways of torment which those who would not give heed shall suffer hereafter." 100 I answered and said, "Will time therefore be given to the souls, after they have been separated from the bodies, to see what you have described to me?" 101 He said to me, "They shall have freedom for seven days, so that during these seven days they may see the things of which you have been told, and afterwards they shall be gathered in their habitations."
102 I answered and said, "If I have found favor in thy sight, show further to me, thy servant, whether on the day of judgment the righteous will be able to intercede for the unrighteous or to entreat the Most High for them, 103 fathers for sons or sons for parents, brothers for brothers, relatives for their kinsmen, or friends for those who are most dear." 104 He answered me and said, "Since you have found favor in my sight, I will show you this also. The day of judgment is decisive and displays to all the seal of truth. Just as now a father does not send his son, or a son his father, or a master his servant, or a friend his dearest friend, to be ill or sleep or eat or be healed in his stead, 105 so no one shall ever pray for another on that day, neither shall any one lay a burden on another; for then every one shall bear his own righteousness and unrighteousness." .....2 Esdras 7:75
///////////
It was hard enough making noodles with a machine. It’s impressive you were able to do this without one! Rolling it thin is so hard...
Yeah it's kind of a pain
I deeply appreciate you making and sharing this video, thank you! I don't have a pasta machine or space for one.
Thank you for watching
I really want to make these but I dont eat eggs can I substitute the egg with anything else?
I've missed ramen so much since I left Hawaii. Started watching your videos a few months ago which introduced me to ramen lord and got me making my own ramen. Noodles are the only thing I haven't done from scratch since I don't have a machine. Can't wait to try this out. Thanks for all of the awesome videos! 🤙
There's probably better ramen outside of Hawaii than in Hawaii. Where are you now?
@@WayofRamen I'm about an hour outside of Chicago. I'm sure I can find good ramen here if I go into the city, but it was everywhere on Oahu which was super convenient.
Why am I just finding out about this channel!
I absolutely enjoyed your videos
New sub 🙋🏻♀️
Thanks very much!
Looks great
So awesome . What’s the name of the process of smashing them to get the curly texture ? So awesome
Sorry can you please elaborate when you said, “i would really recommend using these in a chin-tan or clear soup, probably because they wouldn't really match great with a thick heavy one like
tonkotsu or something”
Can you please elaborate as I’m still learning and I’d like to know the reasoning behind it. Thank you 🙏
Any video regarding how to make that soup you used in last? 🤔
Great video , i wanna try!!!
I love how you are taking us along your journey. We are learning with you! Love your videos!
Thanks very much for watching
How long until Belle Delphine starts selling foot-made noodles?
thanks
as someone who has only ever made bread and diserts seeing u kall the dryest dough this side of the sahel "high hydration" gave me an odd pain
You can easily make sodium carbonate from baking soda by... baking it in the oven.
BTW I've just eaten chashu from your video " A better method to make chashu". It was really delicious for such a low quality piece of meat I was able to find locally. Thanks for all the inspiration- self made noodles will be next.
Yeah that's how I normally make my sodium carbonate.
mmmmmmmmmmmmmmmmmmmm thnk u soooooooooo much i was looking for this king of video
I can't wait till daylight to make this! (Currently 1.11 AM) thank you so much for this. I tried hand pulled noodles and failed miserably but will for sure try this!
I just realized my jewelry scale should be perfect for the single-digit gram ingredients- this I must try!
jewelry scales work great for kansui measurements
i want to store the noodles 3: how can i do it and how long do they last?
you can keep them in the fridge for a few days, anything longer can go into the freezer
Is it compulsory to use the egg or can it be replaced by around 60g of water ? :)
Ryan-san, thank you for this tutorial! Really handy! sooo Abura-soba recipe, please :)
Just put tare and oil with noodles.👍
Just made my first batch. Lot of work! I have made Tonkotsu Ramen a while back that turned out amazing thanks to your channel. Are those noddles different than this recipe? For my first ramen I used store bought, but would like to make my own for the next batch of Tonkotsu. Great channel by the way!
These noodles probably won't go too well with tonkotsu. Tonkotsu noodles are hard to make, nothing wrong with buying ones you like.
@@WayofRamen ok. So which ramen noodles would make it then? I am always up for a challenge :) Maybe you already made an episode about it.
Have you ever tried making the blue ramen that made Kipposhi famous?
No never tried. I love heard its some of kind seaweed that dyes the soup though
I stumbled on this vid and it looks very interesting. I was wondering, could I use the same Kansui blend as the one you used in your "Beginner Guide to Making Ramen Noodles from Scratch" video? Or is there an other alternative recipe without eggs (allergy)?
I bought a pasta machine for ramen noodles yesterday!
Nice!
I really like your videos. I've been looking for a good recipe to make ramen noodles by hand and yours is one of the best. You were right though, my arm was so sore after rolling all that dough, I've literally purchased pasta machine as soon as they hit the water.
haha the pasta machine is a good investment if you're going to make a lot of noodles
Thank you!! I am a new SUB :) I am definitely going to try this (No Pasta Machine Yet) in all how long do you think this process will take? With resting would you say 4-6 hours?
I tried the recipe today and it went well! Thank you so much :) Rolling it out was a little difficult so I ended up making the noodles a little thicker than I originally intended but it was delicious.
Thanks for trying it out
i havent tried the recipe yet but do you think a whisk maybe more suitable when adding the kansui?
Comment on the low humidity climates seems important. I live in Siberia, it is winter, low temperatures outside and very VERY dry air for many months. I've tried your previous recipe, but my dough, even though considered high water content, was very dry on hand and when I tried to pass it through the pasta machine, felt apart, and didn't stick together. I measured everything, let it rest several times but alas. Gonna try to increase the water content even higher. I think my flour is much drier than yours.
Yeah I keep forgetting to mention how humidity can affect how much water you need to add. Sorry about that.
Can a person make ramen out of wheat flour?
sure
Do we really need the egg? Since I have watched your other videos, and on that video it doesn't use egg. I am kinda confused on which your recipe to use.
how long can these freeze for? oh and ty so much for this :) I made my sodium carbonate yesterday and I was looking for a good recipe completely by hand
They should freeze pretty well for a few months. If you keep them in a Tupperware the noodles won't break if something hits them.
@@WayofRamen Thank you so much
I have a pasta machine, the only problem is that it is almost 100 years old, so it doesn't work anymore
hi, cool video. I wannask if can I skip the egg in the noodles?
What noodle recipe would I use for a tonkotsu noodle? I thought I heard you at the end saying that this recipe won't pair well with tonkotsu. Or did I hear incorrectly?
How long after you made them can they be kept in the fridge or freezer thank you in advance
Before you decide to try this recipe, THINK TWICE, seriously. It may become just a waste of time if tiny part of something goes wrong.
If you brave enough or crazy, first of all check your kitchen scales. They may be fine for volumes 100 - 150 g., but absolutelly useless for 1 - 2 g. weights, so check how the deal with small amounts of whatever.
And the pain in the shoulders - hell yeah.
The most pitty thing, that i lost my love for ramen :(
What is ramen? It's an art of making bad products tastes well. I just undestand, that i prefer food that cobinate different good products and make them tastes even better.
Nevertheless much thanks to author for his passion and efforts. Maybe sometime i will try second time, but it hopefully not will be soon
I was thinking of hand cutting my noodles as I was making some last night.
Question: what is the proper serving size for 1 bowl of ramen? I went with 150 g of prepared noodles but I’m thinking that might not be enough…
Does the stepping part work with blue socks?
Probably
Can i use dehydrate machine, so i can store it much longer time?
Can you do one with tablespoons as a measuring instead of grams? Thank you!!
Is there perhaps a substitute for the egg in the mixture? My wife is vegan and I want to make some noodles for her as well. Here in South Africa, the Asian markets do not sell Ramen noodles but dried "pasta" noodles, which are nowhere near Ramen style noodles.
When you started to unravel your noodles, I actually felt the sexiness of it all.
Can they be dried and vacuum sealed for long term storage?
Can't imagine a zombie apocalypse without the big RNs at hand. 😉🤭
Revelation 14:12
King James Version
12 Here is the patience of the saints: here are they that keep the commandments of God, and the faith of Jesus.
How much is each ingredient in teaspoons, tablespoons, other measurements I can't think of?
Nice one! Natural progression, would the next stop, hand-pulled (after all "Ra-men" derives from the Chinese "La mien") be out of the question?
Sorry but not sorry for sending you down a possible rabbit hole ;)
Even though the word ramen most likely came from lamien, ramen noodles have always been cut, not pulled in Japan. I think it's a carry over from the Japanese soba and udon tradition.
If I recall correctly, hand pulling ramen noodles would be really hard due to low hydration and the kansui. Chinese Cooking Demystified has a video on making lamien and they use another ingredient that I think was a dough conditioner to make it workable.
i just made them and they came out so good, thank you, need for practice tho. the rolling it thin was so tiring.
also it actually smelled like egg in the beginning before boiling in water so i was worried but it turned out so well thank you. if possible can u also post how to make vegan noodles please !!!
Okay Its been a couple years I know but the only wuetsion I have is; can you preserve it by frying it or do I just waste a couple hours of kneading and waiting for me to just eat it all up in 5 minutes?
I will be making this for the second time today. I hate cleaning the pasta machine so this is perfect.
What substitute can you use for egg? Asking because im trying to make my own noodles because i can't have egg in it and most ready made noodles for ramen have egg
Amazing work. Inspiring when I don't have a pasta machine. Thanks 👍😊
Thanks a lot for this great video. It really helps a lot. I have a question though regarding the egg use. Do it taste eggy or gamey?
I dislike the gamey taste of eggs and I do my best avoid egg usages due to this problem. So if you can share the taste of the noodles.
I don't have authentic ramen or Korean and even Chinese restaurants. So the only available ones are instant noodles indomie... I know it's a hard situation for a noodles fan and craving for some especially ramen.
Again thanks a lot💜
No it doesn't taste eggy at all.
I have not tasted them yet. You did an awesome job globe without a pasta rolling machine. Thanks
If I try to run these noodles through my kitchen aid pasta machine, will I break it?
I have a question,
I did everything, but when I started to roll the dough. It started to crack.😞 I don't know what to do next.
I am your New subscriber, thanks for awesome videos
Just one request:
Could you please make egg Hakka noodles from wheat flour and upload a video ?
The part of world I am in it's really difficult to get those kind of noodles and they say it's much healthier than all purpose flour. This will help many. Thanks 😇
And don't forget to tag it with #atta (it means wheat flour)
I'm assuming you need a super sharp knife?
I can already imagine the smooshed dough when cutting with a blunt one.
Yeah sharp knife would work much better
Hello ! Can you share vegan noodle recipe for ramen, please? Or can i use this recipe , without egg ? is result will be same ?
Can this be used in a philips Pasta Maker?
mine turned out but those are SO pretty. lol.
i made a batch of 200g flour today. Does rest time change? Like half hour instead of an hour?.. I also used the no egg recipe just 40% hydration 1% salt and kansui.
This dough is hard! Had to jump on the paper bag with the dough in it to get it to even budge. And I weigh 86 kg.
great video! can you make these in advance ? if so how do u store them?
Loved this!!!
I didn’t like a whole lot of kitchen gadgets and machines to take up all the storage space so this is great!
i have a marble rolling pin that weighs 8 pounds, i plan to use it when i try to make this, when i do make it ill tell you how it turned out.
if I omit the egg can I still make this? I saw on your other noodle recipe vid there’s no egg but that uses bread flour which I don’t have so the ratios would still be off probably. Thank you for the recipe btw!
Im a bit late here but how long can you store these?
Made the recipe and it turned out great! I made my noodles q bit thicker because that's how I like them. I never understood why people buy expensive pasta machines unless you are making noodles in mass. Plus this gives you a pretty good work out so you can eat a little more noodles 😂
I got a question does we absolutely need to use our feet to flatten the dough in the zip bag or is there another way
Do you have any suggestions for an alternate method of kneading the dough? I’ve had my children do the dough dance for me, but I always like to be completely independent. As a wheelchair user, I’ve learned that rolling over the dough repeatedly is insufficient for an even and thorough dough workout. Anyone have ideas that don’t require standing walking on the dough? I appreciate all the help I can get. Thanks!
you can use a rolling pin on a counter to do something similar. if its a little rough the sheeting process should even it out.
@@WayofRamen Thanks! I tried bashing it thoroughly with a rolling pin then rolling it out, but as you’ve taught me, it is a hard dough at lower hydration, and someone seated just doesn’t have the same leverage as a person standing who can use their whole body weight as leverage. It works, just not as well as when my kids tread on it. But hey, it’s all about learning and adapting, right? My ramen still tastes great, still has decent texture and elasticity, and that is all that matters. If I find another method, I’ll let you know. I doubt it’s an issue that affects many home cooks, though.
If you cut thicker noodles, the cooking time is 10-15 minutes
Yes I know its absurd, but I figured it out the 4th time I was making knife cut noodles
The first time I made this was about late october and I cooked them for 3 minutes. They tasted like raw dough
The second time was mid november and I cooked them for about 8 minutes and they were "eh"
The third time was in Christmas and I cooked them for 10-11 minutes and the family loved them
Yesterday, 3rd January I made them for my birthday and cooked them for about 15 minutes and my friend and I really loved them
I hadnt seen this video and I was just using Sodium bicarbonate/Salt so Im gonna add an egg next time
Also for people who live in areas where its hard to come by some ingredients to make broth such as Kombu and Shiitake mushrooms, can you make a video on broths that can be made with reasonably available ingredients? All I make is the Shoyu ramen hack broth