Yield:20盎司。面条
服务：4
Though you can makeramenwith either fresh or dried noodles, the fresh ones add a distinctive tang, chewy-firm texture, and lovely golden hue. If you have the time and inclination, they’re worth making from scratch—and it’s kind of fun, too. See the articleHow to Make Ramenfor step-by-step photos.Learn more about kansui waterand what to substitute if you can’t find it.
Used the baking soda/water substitute for the kansui water. Dough was a bit sticky and needed to add some flour on last thickness before cutting but they cooked up beautifully with nice spring and good flavor to them. Wonderful in the chasu ramen!
I made noodles from scratch for the first time!
所以几件事：
- 在铺开面团之间必须放置面团静置是绝对的（我发现这是因为我的面团在卷中破裂。我必须在四分之一的时间里与面团一起工作，使其更易于管理）
-Why not just tell people to use baking soda and water as subsitute for kansui in the recipe (more people are likely to have baking soda over kansui)
Otherwise getting over the learning curve, the noodles turned out great.
几乎摔断了我的手臂，试图滚动这块面团，那是在增加了比食谱所要求的更多的水之后。如果您想打破邻居的窗口，可能会很好，但是我不确定它是如何成为面条的。
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