This recipe is based on one in At Home with Japanese Cooking by Elizabeth Andoh (Knopf, 1980).
Yield: makes About 1 Pound
- 1 Tbsp. kosher salt
- 3 cups udon flour
- 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.
- Roll dough out to a thickness of 1⁄8". Sprinkle liberally with flour.
- Gently fold the dough into pleats, making 4 or 5 folds.
- Cut the dough into 1⁄4"-thick ribbons. Dust with flour; cook noodles (see Cold Udon).