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How to make ramen noodles from scratch

ramen noodle

A lot of ramen chefs and restaurants know how to make certain type(s) of ramen noodles,

but because they’re usually too busy with their daily operations, they usually don’t have time to develop new recipes, improve their current noodles, or work on new ramen noodles. That’s where we come in. Because we daily test and research different noodle recipes, improve current ones, and update our noodle database, we help ramen chefs and restaurants with their noodle recipes.
When it comes to production of quality ramen noodles, there are many ways to make quality noodles. We have developed and practiced a variety of ramen noodles as we are asked by ramen chefs, restaurant owners, and those who strive to make something new and innovative. We constantly test and research to develop new types of noodles.

Here in this article, we share the most common method of ramen making, using a noodle machine that’s designed to do most types of ramen noodles especially. The type of noodle machine used is roller-type machine that is very good at making ramen noodles that are on lower hydration (20-40% range).

A set of rollers of ramen machine. The roller gap is set to 1 millimeter
rollers of ramen machines are strong and very durable

Because most types of ramen noodles are low hydration,

which makes them hard, we need to have a machine that provides strong pressure to process hard dough. It may be possible to make them with Italian pasta machines, but they will eventually break as they are not designed to work on such hard dough.

How can we make the most delicious noodles? And, how can we make them even better? This is the whole concept of quality noodle making we have developed over the past 4 decades. So, we’ve kept refining our methods to make delicious noodles even better.

In other articles our experts write,

we share each of the noodle making processes in detail.

This article sort of summarizes these processes and focuses on the essence of quality noodle making.

Processes of ramen noodle making are as follows, and each process has its own effects. We talk about how each process should be done in detail to make a variety of ramen noodles at superb quality. (By clicking each process, you can go to each article.)

  1. Preparing ingredients
    a. choosing flours
    b. effects of kansui and others
  2. Mixing
  3. 1st resting
  4. Rough-forming
  5. Combining (1st 2nd)
  6. 2nd resting
  7. Thinning
  8. Cutting/portioning
  9. 3rd resting
Hakata ramen noodle
Hard and thin noodles that are usually served with tonkotsu (porkbone) soups
ramen noodle dough after mixing process
ramen noodle dough after mixing process

After you learn each process in detail, you should be able to make a variety of superb ramen noodles on your own. There is one more process, cooking of noodles, which is also very important for you to be able to serve great ramen noodles. Please also check this article if interested.

Please feel free to contact me if there’s any question about what’s discussed in this article.

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Master Kaoru Fujii

Principal of Yamato Noodle School We always try to approach things in a holistic and comprehensive manner, paying special attention to their essence and fundamentals: this Philosophy permeates all our work, allowing us to know the past, understand the present, and have a proper vision of the future of Ramen industry. Throughout our long history we have accumulated a vast amount of experience and expertise on Ramen making and Ramen business which we are pleased and proud to share with our students – now, with students of our Online Ramen School as well. Being at the leading edge of Ramen cuisine practice and research ourselves, we are also open to new approaches, trends and styles constantly emerging in the Ramen world – always striving the keep our curriculum up to date with new recipes, cooking techniques, serving patterns, and Ramen business management know-hows.