What you need
Makes about 1 1/2 lbs. noodles | 3 1/2 hours to make dough, plus overnight to rest; 30 minutes to cut noodles, plus time to
bring dough to room temperature
- 2 tbsp. fine sea salt
- 1.1 lbs. Japanese kyorikiko flour* (3 3/4 cups plus 2 tbsp.), Italian 00 flour* (scant 3 1/2 cups), or all-purpose flour (scant 4 cups)
- Cornstarch or potato starch for rolling and cutting
- Very large, heavy mixing bowl
- 2 (1-gal.) resealable bags
- 2 large kitchen towels
- 3-ft.-long, 1-in.-wide wooden rolling pin (you can use a dowel from the hardware store)
- 3- by 4-ft. rolling surface
- Clean kitchen or bamboo mat
1. Whisk salt in 1 cup plus 1 tbsp. warm water until salt dissolves; let cool to room temperature. Sift flour into a mound in bowl and set bowl on a damp towel to keep it steady.
2. Pour 3/4 cup salted water in a circular motion over flour. Mix immediately (see next slide).
* Find kyorikiko at most Japanese markets, and 00 at well-stocked grocery stores and Italian markets. Kyorikiko produces the springiest and whitest udon. 00 flour is the most similar. All-purpose works, too, but the noodles will be off-white.