Alkaline Noodles – 2 hours
Makes 6 portions

3 cups (440g) plain flour
4 tsp baked soda (see first step below)
½ cup (100g) warm tap water
½ cup (100g) cold tap water

Preheat oven to 130C. Spread a half-cup baking soda on a foil-lined baking tray and place in the oven for 1 hour. This process turns the baking soda into baked soda which will make the noodles alkaline. This alkalinity will give the noodles a smooth mouthfeel and unique flavour. Store the extra baked soda in a jar with a lid indefinitely.

Put the warm water in a large mixing bowl. Dissolve the baked soda in it then add the cold water. Add the flour, stirring and mixing to form a crumbly dough.

Turn the dough out onto a clean work surface. Knead it together for a full five minutes – you will get a good arm workout. Wrap the dough in plastic and let it rest on the bench for 20 minutes, then knead for another 5 minutes (another good workout opportunity). Rewrap the dough and put it in the fridge for at least an hour.

Divide the dough into six portions. Roll each portion out using a pasta machine. Start at the thickest setting, refolding the dough on itself several times before passing through at the same setting several times. Then move onto the next setting, repeating the process. The final thickness of the noodle is up to you, as far as width and shape into which you cut them, I only went to the second setting on my pasta machine. Then either finely hand cut them or use a spaghetti cutter or better still, an angel hair cutter. Keep the noodles well-floured to prevent them from sticking.

When you are ready to serve your ramen, cook the noodles in a deep pot with plenty of water. Thin noodles will only need two and half minutes to cook. Check the noodles regularly while they are cooking; if they stick together strain them from the post and rinse them under cold water immediately to stop cooking and allow you rinse off any excess starch.