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Handmade Udon Noodles

Thick and chewy Japanese noodles. These pair perfectly with curry or soup and just might become your new favorite comfort food.



4 servings


About 2.5 Hours total (10 minutes active)


400gAP flour200gwater, room temp 100gpotato starch20gsalt


1Make saltwater
If you don't have a stand mixer you can totally knead this by hand. Just be prepared for a workout.
400gAP flour

Combine the saltwater with your AP flour in the bowl of a standing mixer

Using the dough hook attachment, run the standing mixer on medium-low [2 on Kitchenaid] for 10 minutes

1 gallon sealable plastic bag

After 10 minutes, your dough should be combined and supple. If in pieces still, remove from the stand mixer and knead into a ball

Place the ball of dough into a sealable plastic bag and rest at room temp for 2 hours

rolling pin

After 2 hours, remove the dough from the bag and place onto a clean work surface.

Grab your rolling pin and roll your dough out into an 1/8" (3mm) thick sheet

Fold your sheet in half, and then half again

100gpotato starch knife

slice the dough sheet into 1/8 inch wide noodles

toss in starch to maintain separate strands

You can freeze any noodles that you don't want to cook immediately in a plastic bag for up to 6 months.
noodles>4L stockpotwater to boil noodles in

Fill your stockpot with water and bring to a boil.

Once your water is at a rolling boil, add the noodles and cook for about 2 minutes or until tender

Strain water, and divide evenly among bowls.