Homemade Udon Noodles (手打ちうどん)

• 150 g of all-purpose flour
• 150 g of bread flour
• 15 g of salt 15g
• 130 cc of water
• 6 tablespoons of bread flour (for dusting) 

Instruction

1. Dissolve salt in water.
2. Add 2 to all-purpose flour and bread flour. Knead in a bowl. The dough at this point is very shaggy and rough.
3.  Wrap the dough in plastic wrap. Leave the dough at room temperature for 30 minutes.
4. Then you put the dough in a large thick plastic bag. Wrap the plastic bag in a towel.
5. Kneed with your feet. The kneading with your feet gives the noodles chewy texture.
6. Leave the dough at room temperature for 3~4 hour.
7. Roll out the flatten dough and try to make it roughly rectangular in shape. Then you fold it into thirds and slice it into 5mm ribbons.
8. Add the noodles in hot boiling water, using chopsticks and slightly stir the noodles and help separate them. After the noodles are cooked after for 9 minutes, drain the noodles and rinse under cold running water so that they cool rapidly.

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