Homemade Nama (Fresh) Udon Noodles

2 made it | 0 reviews | 1 photos

Recipe by: BloodySundayAlchemistHana

"Simple, traditional and healthy Japanese noodles. Serve hot or cold."

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3 h 25 m servings 356

Original recipe yields 4 servings

Directions

Combine bread flour, all-purpose flour, and salt together in a large bowl. Mix in water slowly until dough comes together into a rough ball.
Turn dough out onto a work surface and knead until smooth and elastic, about 15 minutes. Wrap dough in plastic wrap and refrigerate, at least 3 hours or overnight.
Remove dough from the refrigerator and cut in half. Dust the dough, rolling pin, and your work surface with bread flour. Roll one piece of dough into a rectangle about 1/16-inch thick. Fold rectangle into thirds like a letter. Cut dough crosswise into thin strips. Repeat with second piece of dough.

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Cook's Note:
Udon dough is traditionally kneaded with your feet. After mixing in step 1, place the ball of dough in a large resealable plastic bag and wrap in a thick towel. Step up and down on the towel with both feet until dough fills the bag and has an elastic texture, about 10 minutes.