Fresh Udon

This recipe is based on one in At Home with Japanese Cooking by Elizabeth Andoh (Knopf, 1980).

Fresh Udon
This recipe is based on one in At Home with Japanese Cooking by Elizabeth Andoh (Knopf, 1980).
Yield: makes About 1 Pound

Ingredients

  • 1 Tbsp. kosher salt
  • 3 cups udon flour

Instructions

  1. In a bowl, stir together 2⁄3 cup plus 2 tbsp. warm water and 1 tbsp. kosher salt. Put 3 cups udon flour into another bowl; pour in water. Stir until crumbly and form into a ball. Seal dough in a plastic bag; let rest for 30 minutes. Knead dough until smooth, about 15 minutes.
  2. Roll dough out to a thickness of 1⁄8". Sprinkle liberally with flour.
  3. Gently fold the dough into pleats, making 4 or 5 folds.
  4. Cut the dough into 1⁄4"-thick ribbons. Dust with flour; cook noodles (see Cold Udon).