How to make udon noodles

Making udon from scratch can be a little tricky, but it’s a fun project, and even if your first efforts look a little rustic, they’ll still taste good. Once you get the hang of it, you’ll be able to turn out supple, springy noodles worthy of a restaurant.

What you need
Aya Brackett

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
Get started:

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.

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