Recipe of Homemade Ultimate Sanuki Udon Noodles

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, How to Make Any-night-of-the-week Ultimate Sanuki Udon Noodles. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ultimate Sanuki Udon Noodles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ultimate Sanuki Udon Noodles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ultimate Sanuki Udon Noodles is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can have Ultimate Sanuki Udon Noodles using 5 ingredients and 9 steps. Here is how you can achieve that.

I was raised watching my grandma make homemade udon noodles, but she was unable to teach me before her mind started slipping, so I jumped over to Sanuki, studied at an udon school, and made udon over and over again. Later, I discovered the Easy Noodles with a Pasta Machine" book by Yamato Oomori, got the idea for the tapioca flour from another Cookpad user. I was able to finally come up with the perfect chewy noodles through trial and error. This is great if you have Sanuki flour! It really does taste different. Using a starch-based flour for dusting will prevent the noodles from sticking. Don't use wheat flour. This is a dough with little water and is hard to form into a ball. The amount of water will vary according to the season, so you can add up to 30 g more water if you like. Add it into the food processor if you do, though. You can use a pasta machine to cut the noodles, but I recommend cutting them by hand if you want to come close to Sanuki udon noodles. Recipe by kapacyan

Ingredients and spices that need to be Make ready to make Ultimate Sanuki Udon Noodles:

1. 760 grams All purpose flour
2. 240 grams Tapioca flour
3. 30 grams Natural sea salt
4. 430 grams Water
5. 1 Dusting flour (cornstarch)

Steps to make to make Ultimate Sanuki Udon Noodles

1. Measure everything out accurately aside from the dusting flour. Mix the salt and water together and completely dissolve the salt. The ingredients are simple, so let's focus on the salt. By the way, I use Ogasawara salt, Moon salt, Thai salt, and Kabagon salt etc.
2. Use a food processor to mix the ingredients that need to be mixed. Since the salt water is mixed into the flour in four batches, measure out the all purpose flour and tapioca flour each time you add it in instead of all at once.
3. Place 1/4 of the all purpose flour and tapioca flour into the food processor, and agitate just the flour at first. After that, add in 1/4 of the salt water, and agitate until it looks like shown in the picture.
4. Squeeze the flour until it is as shown in the photo, and then transfer it to a large bowl. Repeat 4 times.
5. Open up a heavy plastic bag, and then gather up the flour in the bowl. It's difficult to manage the dough with this amount of water. When some comes together, put it into the plastic bag.
6. Step on the plastic bag with your feet to knead the dough. Cover with a newspaper or a towel, or wear socks (it will stick to bare feet). Flatten and fold the dough. Gather it into a ball, and let it rest in the plastic bag as-is for 2 hours or more. The water will soak into the dough while it rests, making it easier to handle.
7. After resting, step on the dough again to flatten it, and then fold the edges to the center. Repeat this process until the dough is smooth to the touch.
8. Cut the dough from step 7 into about 10 equal portions, and roll out each portion with a pasta machine roller (from the thickest point). Continue rolling the dough as needed until it is smooth.
9. Once you're completely finished with step 8, cut the dough with a knife. Dust the cut udon noodles with powder using a tea strainer (this helps to reduce waste), and you are done with sticking problem prevention! Then boil it, and enjoy! Store it in the fridge.

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So that is going to wrap this up for this exceptional food Recipe of Super Quick Homemade Ultimate Sanuki Udon Noodles. Thank you very much for reading. I'm sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!