How to Make Ramen Noodles by Hand without a Pasta Machine (Temomi Noodles) 

“Use the longest rolling pin you have.” Heard. **Grabs Broom**

Sounds like a good one for pasta machine-less fellas like myself. Thanks!

I'm especially thankful for this video, because, embarrassingly, I broke my new hand crank pasta machine on the very first time I used it, making ramen noodles. I felt I rolled the dough thin enough by hand first, but, evidently not, because the kansui made it very resolute. Absolutely stripped the gears of the machine!

My wife's cousin's husband (tenuous connection, ha ha!) is 4 dan soba maker and he's shown me a few times how to do hand cut soba. The process is really very similar. Your mixing technique was excellent from what I could see :-) The long rolling pin is a great piece of advice. Soba is quite easy to roll, but in order to make it as thin and even as possible, they use a rolling pin that is about a meter long (3 feet). It's really just a 1 inch or 1.5 inch dowel ;-) The technique is that you make a "cat's paw" with your hands (essentially, roll the first 2 knuckles of your fingers in as if you were making a fist, but not all the way). Put the "balls of your palm" (???) on the rolling pin/dowel (i.e. exactly what would be the balls of your feet, but on your hands -- hard to explain). Your hands only go on the top of the rolling pin. You start with the hands together and as you push out away from you, you move them to shoulder width. Then you move the rolling pin back towards you (with no pressure) and bring your hands together. So, essentially, your hands make a big circle as you push out (with pressure) and come back (with no pressure). You should also get rid of your cutting board while rolling. Instead, take over your kitchen/dining room table (I do it in seiza on my kotatsu :-P -- I feel Japanese!) You need space to do this properly. Even though I learned this to make soba, I mostly make fresh Italian style pasta this way with pretty much the same hydration you are using for the ramen (maybe *just* a touch higher). It works incredibly well and it's really not that tiring. When cutting the noodles, make sure you have a block of wood with a flat end side. Line up the wood so that it sits exactly on top of the dough, with the edges aligned. If you are right handed, then the the dough and the block of wood are to your left. Put your thumb and 2 forefingers on the bock of wood as you did in the video. It's important to explain that the left hand should be far away from the edge. It's tempting to put it close to give you more control, but you also have a good chance of cutting off your fingers, so you should avoid that. About 6-10 inches away is good. Line up the knife with the block and the dough. Everything should be exactly vertical. Now tilt the knife to the left. In other words, the blade is still on the cutting board, but the spine of the blade is pushed left. This will slide the block on top of the dough to the left. Then pick up the knife vertically and let it slide over to the left to hit the block. Then cut down with a slight forward motion (all Japanese knives are slicing knives so you always slice). Repeat. Usually the block of wood is constructed like a reversed "L" shape. There is a part that sticks up at the edge. This is to make it easier to move the knife to the left and hit the block instead of chopping off your fingers (which you should avoid). Always go slowly until you are an expert. If you are not making noodles every day, then you will never be an expert. Always go slowly :-) Have a google of "soba knives images". Those are the best kinds of knives for cutting noodles in this way :-) But anyway, with practice you can cut pretty good noodles even with a chef's knife. I use a gyutou which is *way* to short for this, but it works OK if I'm careful. I also just use a 1/2 inch thick wooden cutting board for my "block". Apparently I'm fine with the risk of losing digits. You shouldn't be, though. As always, great video! I want to thank you for continuing to make wonderful, humble, useful videos. I've been slowly cutting down my cooking channel viewing as I've found that a lot of people are "jumping the shark" in order to catch eyeballs during covid. It's been super refreshing to watch these videos!

Man I’m glad I found This channel. I am a huge ramen fan and have been wanting to make my recipe better or learn to make noodles. This is great!!!

2018: Burger King foot lettuce 2020: Way of Ramen foot noodles

I experimented with hand noodles and pasta and hesitated getting a pasta machine but when I finally got a Mercato machine, it was a revelation--it eliminates all the frustration of kneading, rolling and shrinking back, the space, mess, time and consistency of the noodle. It rolls out paper thin sheets for wonton wrappers and cuts the noodle perfectly.

Using a whisk to mix the liquid ingredients into the flour works well too. Bake them at 150 degrees (F) for 10 minutes after starching them. Increase oven temp. to 350 degrees (F). Pull them out, separate them, then bake for another 10 minutes. Pull them out, separate them, then bake for a final 10 minutes. You now have professional Lo Mein Crunchy Noodles!

Thank you so much for this! Its exactly what I needed. Also the production quality and music is the best its ever been! Great work! Your videos are always so entertaining.

I love how you are taking us along your journey. We are learning with you! Love your videos!

mate you have NO idea how timely this video is! home for christmas and no pasta machine to be seen XD love you!

when you started stepping on it, I had to check the date to make sure this isn't a april fools' video

You answered my question just by doing what I never thought it was so easy. Crinkle the noodles is what always wanted. I wanted always organic noodles and now I can make them myself. Thank you do much for sharing your recipe!

I've missed ramen so much since I left Hawaii. Started watching your videos a few months ago which introduced me to ramen lord and got me making my own ramen. Noodles are the only thing I haven't done from scratch since I don't have a machine. Can't wait to try this out. Thanks for all of the awesome videos! 🤙

i think the kids will enjoy making these. thanks for sharing!

Thank you so much, I love ramen, and I want to eat it every day. I have been watching your tutorials for guidance

You are my savior, the best recipes and it worked really well, made some for my parents and they loved it Thank you so much :))

That was really helpful!!! Thanks mate! Your video rocks!

so a 4:1 flour:water ratio with 1 egg, salt and baking soda. Perfect, thank you :)

Very well put together video. Thank you for the lesson

Just baked my baking soda. About to do this. Wish me luck!

omg yessss been waiting for this

Amazing work. Inspiring when I don't have a pasta machine. Thanks 👍😊

You are the king, Sir! 👍

Love this! Great work👏🏽👏🏽👏🏽✌🏽

I can't wait till daylight to make this! (Currently 1.11 AM) thank you so much for this. I tried hand pulled noodles and failed miserably but will for sure try this!

I really like your videos. I've been looking for a good recipe to make ramen noodles by hand and yours is one of the best. You were right though, my arm was so sore after rolling all that dough, I've literally purchased pasta machine as soon as they hit the water.

I deeply appreciate you making and sharing this video, thank you! I don't have a pasta machine or space for one.

Awesome. I learned another cooking skill today. I think I'll be doing this a lot. Thank you.

I tried the recipe today and it went well! Thank you so much :) Rolling it out was a little difficult so I ended up making the noodles a little thicker than I originally intended but it was delicious.

Shockingly therapeutic!

When your mom doesn’t wanna buy you ramen so your out here trying to make your own lol

Great video , i wanna try!!!

I will be making this for the second time today. I hate cleaning the pasta machine so this is perfect.

this is one amazing video thanks so much

That mix part was satisfing

Awesome, I've been thinking of trying my hand at making my own noodles, glad you did this. I'll be saving this one.

Oh yeah baby I'm going to make this riiight now

Wow, that looks soo good 😍

Thank you for this recipe. I will try it

Looks great

Awesome video!

Thank you ☺

They look good

Great job

Great video! I love noodles! And I love my new Marcato pasta cutting machine 😋 lol I use a bit of my sponge in the water , but looking for food grade lye

I LIKE IT .

This is the video I needed

Beautiful

mmmmmmmmmmmmmmmmmmmm thnk u soooooooooo much i was looking for this king of video

thanks

Why am I just finding out about this channel! I absolutely enjoyed your videos New sub 🙋🏻‍♀️

Okay I'm gonna do this for my Tantanmen this weekend. Wish me luck!

I stumbled on this vid and it looks very interesting. I was wondering, could I use the same Kansui blend as the one you used in your "Beginner Guide to Making Ramen Noodles from Scratch" video? Or is there an other alternative recipe without eggs (allergy)?

I tried it I came good 😊

This video is so underrated

Ooooh it's almost the same as soba cutting in fact, thanks!

Thank you!! I am a new SUB :) I am definitely going to try this (No Pasta Machine Yet) in all how long do you think this process will take? With resting would you say 4-6 hours?

feel the ramen is our best friend, master.

Ryan-san, thank you for this tutorial! Really handy! sooo Abura-soba recipe, please :)

thank you

Your nd looks so good.

Thanks for the great recipe. Can I store these in fridge for 1 or 2 days,in uncooked form?

i havent tried the recipe yet but do you think a whisk maybe more suitable when adding the kansui?

How long after you made them can they be kept in the fridge or freezer thank you in advance

if I omit the egg can I still make this? I saw on your other noodle recipe vid there’s no egg but that uses bread flour which I don’t have so the ratios would still be off probably. Thank you for the recipe btw!

great video! can you make these in advance ? if so how do u store them?

Any video regarding how to make that soup you used in last? 🤔

Thanks a lot now I can improve my noodle making skills

Wasn't following this recipe specifically, but the first time I tried making noodles by hand I had some serious thiccbois. Conclusion: the noodles are always thicker than you think they are

Just found this vid a few weeks ago. Tried the first time and I was satisfied by the results. I tried lots of other recipe vids on youtube and failed (wasted a lot of flour too). I got different results but none came close to the recipe you showed here so I came back to this vid again and whatta ya know, it came out great, workable and assuring. Meaning I don't have to worry while resting my dough thinking if it's gonna have a good result in the end. So yeah, I'm gonna use this method for a long time and I don't care if I use my feet while doing this hahahah.

Wow thank you for this. I found store-brought ramen noodles to be expensive, esp in my country :( thanks for this!

i think i needed this video because i don't have a pasta machine

I came from that one ramen noodles video made by you and decided to look up on how to do it without a pasta machine. thank you so so much btw I once used a fucking wine bottle for rolling out pasta. It was a a pain but it turned out really good!

hi, cool video. I wannask if can I skip the egg in the noodles?

The thumbnail made me think this was a binging with babish video :D this one was pretty aesthetic lol

hi, have you seen the philips pasta maker machine, is it possible to make good ramen noodles with that instead of a manual pasta roller?

Very excited to try this. I can get sun fresh noodles, which I love, but I always feel proud making things from scratch. Also no pasta machine yet... c'mon Santa!

Impressive feat

Hand and feet made ramen. This is real cooking

I really want to make these but I dont eat eggs can I substitute the egg with anything else?

Wow nice video. Make your own shoyu next! 😄

What style of noodles would you recommend for a thicker broth like tonkatsu?

Hi i cant find good fresh ramen noodles where i am iv been making ramen noodles with your recipe and it turns out nice. Il try to make this one soon. I want to make a big batch, il just use a pasta machine to thin the dough out. Any suggestions how to store them to make it last for a long time? Thanks

i made a batch of 200g flour today. Does rest time change? Like half hour instead of an hour?.. I also used the no egg recipe just 40% hydration 1% salt and kansui.

Is it compulsory to use the egg or can it be replaced by around 60g of water ? :)

It was hard enough making noodles with a machine. It’s impressive you were able to do this without one! Rolling it thin is so hard...

Can you do one with tablespoons as a measuring instead of grams? Thank you!!

I tried it, and it came out nicely. However, I flattened and cut using kitchen aid. It works. What is the different with your other ramen recipe without egg? I just tried this, but I want to try your noodle recipe without egg. Thanks for the video. Keep up the good work 👍

When you started to unravel your noodles, I actually felt the sexiness of it all.

Do you have to use the noodles the day of? Just a quick question.

Thanks for the great video! :) How would you adjust the recipe to use for tsukemen?

Can i use dehydrate machine, so i can store it much longer time?

i just made them and they came out so good, thank you, need for practice tho. the rolling it thin was so tiring. also it actually smelled like egg in the beginning before boiling in water so i was worried but it turned out so well thank you. if possible can u also post how to make vegan noodles please !!!

What do you do if your dough ends up being dry I think I didn’t mix the kansui in slowly enough

Thanks a lot for this great video. It really helps a lot. I have a question though regarding the egg use. Do it taste eggy or gamey? I dislike the gamey taste of eggs and I do my best avoid egg usages due to this problem. So if you can share the taste of the noodles. I don't have authentic ramen or Korean and even Chinese restaurants. So the only available ones are instant noodles indomie... I know it's a hard situation for a noodles fan and craving for some especially ramen. Again thanks a lot💜

Thanks for going threw all the extra work to show us how.

Okay Its been a couple years I know but the only wuetsion I have is; can you preserve it by frying it or do I just waste a couple hours of kneading and waiting for me to just eat it all up in 5 minutes?

Just made my first batch. Lot of work! I have made Tonkotsu Ramen a while back that turned out amazing thanks to your channel. Are those noddles different than this recipe? For my first ramen I used store bought, but would like to make my own for the next batch of Tonkotsu. Great channel by the way!

hi, how much grams of noodles did you end up from using 360g of all purpose flour? thanks!