Salt-free Homemade Udon Noodles
Salt-free Homemade Udon Noodles

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, salt-free homemade udon noodles. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Salt-free Homemade Udon Noodles is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Salt-free Homemade Udon Noodles is something that I’ve loved my whole life. They are fine and they look fantastic.

Traditional Japanese Homemade Udon Noodles Recipe! Let me show you how to make your own udon noodles from scratch and use them for your favorite Asian dish! The best part is that it's super simple to make fresh udon noodles at home.

To get started with this particular recipe, we must prepare a few ingredients. You can have salt-free homemade udon noodles using 3 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Salt-free Homemade Udon Noodles:
  1. Get 300 grams All-purpose flour
  2. Take 160 ml Water
  3. Make ready 1 Flour for dusting (all-purpose flour)

Udon are white and thick wheat noodles. They are basically made by kneading wheat flour, salt, and water. Here is a way to make udon noodles at home. If you want to make homemade udon noodles, you just need flour, salt, water, and a little tapioca starch for good measure (though I've seen plenty of recipes While udon noodles are traditionally hand rolled, we sped up the process a bit using the KitchenAid® Pasta Roller & Cutter attachment.

Step by Step to make Salt-free Homemade Udon Noodles:
  1. Add the water to the flour little by little until it forms a rough dough. It's fine if it looks a bit crumbly.
  2. Put the dough in a thick plastic bag and step on the dough until it's flat. Don't close the bag up.
  3. Take the dough out of the bag and fold into thirds. Return the dough to the bag and step on it again until it's flat. Repeat this procedure 7 to 10 times.
  4. Turn the dough one quarter every time you fold it over. Eventually you will end up with a smooth, square piece of dough.
  5. Cover the dough with a tightly wrung out kitchen towel, and let rest for 40 minutes.
  6. Dust the work surface and the dough with flour. Flatten first with your hands, then roll out with a rolling pin. When the dough is 30 cm square,
  7. ..flour it again and roll it around the rolling pin. Roll the dough putting your weight into it, rolling from front to back and side to side.
  8. When the dough is about 3mm thick, spread it out and fold it up accordion-style into 10cm wide folds, then cut the dough.
  9. Cut the noodles rather thinly, since they'll become about 20% thicker after you boil them. The noodles in the photo increased in thickness from 5.4mm to 6.6mm.
  10. Dust the noodles and untangle them.
  11. Put the noodles in plenty of boiling water, stirring with cooking chopsticks to prevent them from sticking together.
  12. When the water comes back to a boil, lower the heat so that the pot doesn't boil over. Boil for about 12 minutes.
  13. When the noodles are done, drain and then rinse the noodles in cold running water while scrubbing the noodles gently with your hands. This makes the noodles firm and shiny.

Homemade Udon (Sanuki Style): Udon is a glorious type of Japanese noodle – thick, chewy, and Combine the salt and the water, making sure that all the granules have dissolved. Make sure you gently spread the noodles evenly in the water and watch for noodles that try to stick. Give this udon noodle recipe a try yourself. Put the flour and salt in a food processor bowl. Japanese Udon artisans make Udon that look like the ones made by machines.

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