How to Make Ramen Noodles from Scratch 

Thank you so much man! A friend recommended your channel to me because my little daughter apparently likes noodles more than rice. Instead of ordering fast food, I'll just make them myself. Already did your other noodle recipes! And a pasta roller is already on its way.

5:21 FYI for newbies: join both of the ends to form a belt, then sleeve it with your left hand as you crank it with your right hand.

Much love for putting this together. My previous attempts at making noodles were trash. Confidence to try again with your video and Mike’s book. Mahalo!

if you want to make under 30% water noodle , u can cut the dough smaller part than usual , it help the flatten down phase easier ( try to make longer and shorter width dough)

Literally made noodles for the first time last night based on your first tutorial RIGHT before this was uploaded. I get to tasted them tonight, wish me luck!

Thanks for sharing. My recipe is almost same as yours but I don’t use protein powder and oil as I can’t be bothered. As for food colouring, I use B-2 (Riboflavin) to achieve the yellow color. I use spinach juice for green and carrot for orange. I should try beet roots when they are in season.

Great job again. I love hearing your passion about ramen, and the zen of ramen vibe from your commentary. Keep it up!

Your Video is a fuss free, quick and easy to understand video. I really enjoyed watching it, great recipe too, Great work my friend.. keep it up. Cheers

Thank you so much your valuable content!! im exited to try this!! aproximetly for how many portions of ramen this will work??? thank you!!

Normally the riboflavin (vitamine B2) is not needed to get that slightly yellowish colour in ramen: the lye water/kansui (potassium carbonate or sodium carbonate) increased pH, which reacts with certain ingredients in flour creating that yellowish colour automatically. It is nevertheless not harmful to add a pich of riboflavin to the dough.

I tried this method (after trying multiple other methods) ... and i gotta say; My noodles never came out this good! Thank you

I gotta start doing this when I get where I want to be. Store bought ramen is so full of salt I literally can't eat it without serious stomach problems. Yes, lots of stress where I am.

Thank you so much for inspiring me to make my first ramen🍜. Since I made pate brisee in the past the moment I saw you mixing flour and water I knew I would use a mixer (the one with a bowl and blades) to turn flour and water into "wet sand". Turned out great. Takes seconds. Didn't have any fancy ingredients and just used 2 dried shiitake mushrooms to bring some "umami" to the stock, soy sauce + rice vinegar + a pinch of MSG along with hot chili scallion lard. Marinated egg + pork belly crooked your way. Wasn't bad 😄

Awesome, I'm gonna try this next week! How can you make this long shelf life without freezing?

just wondering can you substitute the dry egg whites with real egg whites with approximately the same weight?

Before you cook the noodles, the noodles will not have a round shape?

Wow, i learned so much from your channel. Thank you! I've been cooking ramen at home for two or three years, trying to get better. Did you ever try using durum wheat (Semolina rimacinata) for ramen noodles? I'll try a mix in my next batch!

What would be the result if you follow this recipe but leave out the Egg White Powder and the Vital Wheat Gluten?

Love your video 😍

Everything goes Great until I get to the cutting of the noodles... Idk if it's my machine or what? Both corners of the dough start to buckle and the center keeps feeding through while the corners bunch up and get cut off... Any ideas? I am going slow and keeping my hand on top to guide it but after about 6 inches it all goes to heck...😢

Is there a video or pod cast where you discuss your preferences/ pros/cons of different pasta machines? You mentioned the Atlas 150 and 180 in this video, do you go into more details elsewhere?

Hey got any tips for gluten free noodes?

hi this is how i make noodle i knead for 10 min let rest 30 min next knead 10 min more & start cuting i put them in fridge eveyrhting is ok but when i boiled them ( ofc i let them go soft ) they borken what is problem? cuz i let them soft?

You should try to do a Korean ramyeon recipe

Is the lye water or the kenshui solution that makes it "ramen" 🤔 ? Because I can come real close without it , but with gluten flour instead ....... just curious . 🤔

Nice work man! Looks gooood

what is the average number of noodles produced from one dough?

Hi, really cool videos! I'd really would like to store this frozen, so making ramen in general is pretty time demanding and would be nice to have worked out this ahead of time. Any additional suggestions about the freezing?

Thank you again for all of these wonderful video tutorials! They are amazing! I have seen a few comments related to your use of a majority of all-purpose flour with only about 100g of bread flour. You state that you were not as worried about the lower protein composition of the APF due to the high hydration noodles. BUT, the question I have is, did you pick that ratio/mix of flours because you thought it would be optimal? If so, what characteristics of the end product (noodles and/or dough) did you feel the use of the APF would give you over using 100% bread flour?

Ok!!! VERY VERY ANGRY MAN SPEAKING!!! WHERE HAVE YOU BEEN ALL OF MY LIFE??? SHAME ON YOU... But honestly. Muchimas gracias man!!. I've been searching for ramen recipes 10yrs! You changed my life!!!! So I have several requests: 1) dont STOP! 2) As ramen is sooo complex can you give a vid a once over of the different types and if you can why? Yep a difficult request

I LOVE RAMEN NOODLES 😢❤

Hi! Awesome video! I have been following your page for some time now. I plan to make ramen for my mom on Mother's Day through the help of your videos! They are very thorough and helpful. I do have a question though. If I were to use fresh egg whites, how would I mix them into the dough?

Thank you for the video ! I have a question about egg white in the noodle. When i put 30g of fresh egg white in the dough, should i reduce the quantity of water since the egg white contains water ?

Youre awesome! My noodles are oishi! How many grams of finished noodles is ok for 1 dish? Thanks!!!

Great video. 👍 What attachment or attachments do you recommend for the noodles.

Hey so i am a young chef i now the básics but I whant to be a better chef what should i do

♥️♥️♥️♥️♥️thank youu

This i just a video idea for you to make so people who can’t easily get most ingredients can make ramen. The idea is to make ramen with just soy sauce green onion noodles and pre seasoned chicken. Actually this is just for me because I can’t find or make all the ingredients.

I feel bad for the scale that you slammed a measuring cup onto

Question is there a low calorie flower that I can use in making noodles

How long can you keep.the noodles for ,do you store them in a fridge ?

Hi! What is the can I just use egg whites at the same measurements as the egg white powder?

hi, what is the regular width (mm) of ramen noodles

Can i use bread flour instead of ap/bread flour mix?

Do you put salt in your water when you cook the noodles?

Thanks for this video. I'm struggling to find food-grade sodium carbonate in the UK, every time i try to search for it I just get auto corrected to seemingly hundreds of ads for bicarbonate. The only sellers I've found selling carbonate are named like "BlueFish Aquatics" and not advertised for cooking with. Is there a trick to finding food grade for sale? Thanks.

Your video clip shows up in uncle roger channel, congratulation😆! I think you should update your channel as soon as possible! Ppl are watching lol!

You mentioned the Altas 150 is better in almost every way, why is that? I figured the 180 would just be like the 150 plus a bit. Does the larger size hurt it in some way?

Question: Would liquid egg whites work instead of the powdered egg whites?

How long is the foot kneading approximately? Or are you kneading only until it's flat?

Why lamination?

♡

Why do my noodles always come out gummy unless I fry them first?

This should be part of college orientation. But not every college student has the time, skills, or wherewithal to actually cook a dish from scratch.

What exactly does lamination add to the noodles?

Oh man, I'll just become hokage and get one year free ramen at Ichiraku Ramen

Your videos have cost me a lot of money. 🤣

This time you uploaded before I made a new batch of noodles haha thank you for the timing!

By far, this is the best ramen channel I've watched on youtube. Also your store has some amazing products in it.

If I want to simply try i out for the first time, could I do without a pasta machine? I never use anything more advanced than knife, rolling pin and muscles to make my pasta. Will my experience in baking be a hinder or help? Baking pizzas and everydaybread I never measure, but only go buy my senses (after all, there is a lot of differences between even wheat flours).

Your vids are the best thing to watch before bed🥺💜 makes me hungry LMAO

making this TONIGHT

I just want to say thank you, you really inspire me to work on my ramen, I love that everything is seen more as an art, you give us the foundation and tools, but its always open enough to adapt it to our own liking as you explain what an ingredient does etc.

Quick question - If I were to use raw egg white as opposed to powdered, should I mix it with the water (and use less water) to equal the 190 grams of liquid?

What does egg white powder do in this recipe? can I skip this?

Can you just use an egg white instead of powdered eggs? They are hard to find here, or very expensive online

thank you very much for this video, I live in Switzerland and I love Ramen. could you give me the Amazon link so I can get the Riboflavin powder, please? 🙏🙏🙏 or I can use turmeric powder, if yes, how much for 500 flour?

It took me entirely too long to figure out because the egg white was not counted in the dry measurement that you could just add a egg white to the water and count it in the water calculation. Egg white powder is like $50 a pound here. This will have to be closs enough.

Love your channel. Mi ramen improved incredibly thanks to your teachings. Could you recommend and pot size and a strainer size if I want to cook for 4 persons at a time?

Thank you sharing the science and the method of making the noodle. I have a question: If I use egg white that is still in liquid form, should I reduce the water by the amount of egg white?

We think alike. I’m trying making my own ramen noodles. I was thinking some all purpose and bread flour to get extra gluten

Ryan, sos un genio, la verdad, me convertiste en un apasionado por el ramen, yo se que no entendes lo que escribo, pero sinceramente te admiro mucho. un abrazo enorme desde argentina.

I don't care what anybody says; cooking is literally alchemy...

whats the point of using vital wheat gluten? just use bread flour instead? and not a blend of AP and bread flour.

Do you know if there is a place you can buy a stand. I love that idea for holding your sheet while it feeds through

too complicated. Just the baked baking soda would have sufficed.

i made my first tori paitan soup and it was good and perfect. but when i made it the second time, with the same ratio and recipe the soup is badly broken even when i blended it. how is that possible ?

Love the video, never made any kind of pasta, totally a beginner and learning from you. questions: the Dowel your dad made for you is a genius idea. I am going to ask my husband to make one for me. would you let me know the measurement of the height and weight, please? Since the protein content in the flour is so different from brand to brand. Would you let me know what brand of all-purpose flour do you use? what is the weight of your noodles for one serving? approximately how many servings does the recipe make? I watched your Beginner Guide to Making Ramen Noodles from Scratch after this video. in that video, you used Bread Flour instead, why? which one has the better result? THANK YOU!!!

may I know whicvh brand of sodium carbonate you use? is it the same bicarbonate of soda?, thanks

Hi thanks for this helpful video but sodium carbonate is not legal in my country can is use baking soda and if yes how much

Use the food processor to mix. That will take under 1 min. vs longer the manual way.

The step to mix water and flour to make it like even cotton texture is not easy until I find a way...... food processor.

How many servings of noodles does one batch of this recipe make?

thank you for this great recipe i just wanted to know if the result will defer if used noodles press machine

What can you substitute for the potato and corn starch? I'm not able to use either for health reasons.

You weigh flour just like my coke dealer. Devonte, is that you?

For an egg allergy, is there an egg white powder sub you can recommend?

How much Lewis liquid kansui should we use if we have the Chinese lye water?

Damn man its been a long time since I have watched your videos....u have come a long way👊👍👍

What don't you like about the Atlas 180 vs. the 150?

Thank you for this. I've been thinking of making Ramen noodles from scratch (again failed a few times) so I'll definitely try this.

Can you use liquid egg whites and account for it in the water added?

what settings on the atlas machine for the noodle dimension?

I think like the kansui the egg white would be added to the water

Where do you store a pasta roller in the kitchen?

A bit of an aside, why do you titles these videos "something something ramen noodles"? As a ramen aficionado, I'm sure you know that's incorrect. So this must be on purpose, yes?

Well done. And I dig the 80s porn music.

Going to make a new batch next week. I might try doing this recipe and see how it goes. Good job, Ryan. It is crazy how much you have leveled up your ramen game.

Omg I didn’t wrong inside of putting water I put egg😢

I really like your solution for holding the sheet of dough while you cut your noodles! I'm definitely gonna be building one of those before my next bowl...