Handmade Udon Noodles

Ingredients

• 0.5 cup (118ml) warm water
• 1 oz (28g) tapioca starch
• 9 oz (255g) 00 pizza flour
• 1.5 tsp (7ml) fine sea salt

Instructions

1. 1

   Combine tapioca starch, 00 pizza flour, and fine sea salt in a mixer bowl.

2. 2

   Attach a dough hook to the mixer. Gradually drizzle in half a cup of lukewarm water while mixing, scraping the sides as needed, until a shaggy dough forms.

3. 3

   If the dough is too dry, add one to three tablespoons of water, one tablespoon at a time, until it forms a loose ball. Expect a firm dough. Udon dough starts dry and tight—add water sparingly to avoid soft, gummy noodles.

4. 4

   Knead the dough on low speed for five minutes.

5. 5

   Place the dough ball in a loosely sealed Ziploc bag or wrap it in cling film, cover it with a kitchen towel, slip on clean socks, and gently knead it with your feet until it’s flattened.

   Tip: This step helps develop the dough's texture

6. 6

   Fold the dough into quarters, cover, and repeat the kneading process three to four times until the dough is soft and smooth.

7. 7

   Cover the dough completely, pressing out as much air as you can if you’re using a Ziploc bag, and let it rest at room temperature for three to six hours, or refrigerate it overnight. Resting transforms the dough. A long rest relaxes the gluten, making rolling easier and improving texture.

   Tip: Bring refrigerated dough to room temperature for one to two hours before rolling.

8. 8

   Divide the dough into two pieces and flatten each into a rectangle about three-quarters of an inch thick. Lightly dust with flour.

9. 9

   Roll the dough by hand or use a pasta roller to take each piece from setting one to setting two.

10. 10

    Cut the dough into noodles by hand or with a noodle cutter, adjusting the width to your preferred thickness. Thicker noodles give a hearty chew; thinner ones cook faster and feel lighter.

11. 11

    Boil the noodles in a large pot of gently boiling water for five minutes or until they float and reach the desired texture.

    Tip: Stir occasionally to prevent sticking.

12. 12

    To freeze, spread uncooked noodles on a floured cookie sheet and freeze for six to 12 hours, then transfer to a freezer bag.

    Tip: Cook frozen noodles directly, adding one to two minutes to the cook time.

13. To Serve

    13

    Enjoy the fresh udon in a simple hot dashi broth topped with your favorite garnishes — sliced scallions, grated ginger, nori, tempura bits, and/or a soft‑boiled egg. You can also serve the noodles chilled with a dipping sauce (mentsuyu) for a lighter option.