This is a basic pasta dough but they are boiled in a alkaline water which is imitated the flavor of real alkaline ramen noodles. A standing electric KitchenAid mixer is used here, but you can made the dough with any hand ranking machine or hands. A rule of thumb:1 egg makes 1 serving. Fresh pasta can be dried or frozen for later use. No olive oil or salt is used here. This is the noodles I used in Duck soup
- Add eggs to mixing bowl of a standing KitchenAid mixer. Beat the egg lightly with a folk. Stir in flour with the same folk to form a rough dough. Attack dough hook and knead about 2 minutes at speed #2. Transfer the dough to a lightly flour surface and knead by hands 1or2 minutes, The dough should be elastic, light tacky but firm and not stick to your hands, add a little bit of flour or water if needed. Form the dough into a ball and wrap with plastic wrap. Let it rest at room temperature for at least 30 minutes.
- Make room for drying noodles (clothe hook, wire/dry rack, floured /parchment lined baking trays, etc.) and flour for rolling. Attack a pasta sheet roller and adjust to setting #1 (kneading). Cut the dough into 6-8 small portions, cover with plastic wrap. Turn mixer to speed #2 or 4. Feeding flattened piece of dough into roller to knead. Fold it in half and and roll again. Repeat a few times until the dough smooth, pliable, and cover the witch of the roller. Lightly dust with flour if needed to help with separation and drying.
- Move the adjustment knob down to setting #2. Feed the dough through rollers twice w/o folding and cont. the same process to setting #4. Lightly flour the dough sheet and lay it on a wire rack, or any prepare surface. Repeat with remaining dough. Check and turn the dough sheets every 5 minutes until the surface looks dry but still flexible about 20-30 minutes. This is important to help the noodle separated better in good shapes.
- Exchange pasta roller to spaghetti cutter. Feed dough sheets through the cutter. Sprinkle flour over cut noodle and gently toss them together with your fingers. Noodle can be cook right away or air dry for 1 hour then store in a air tight container in the fridge or freezer. Remember to divide noodle into serving sizes before put them in the freezer.
- Divide noodle into 4-5 portions and only cook enough noodle to serve , store the rest.
- In a large pot, bring 2-3 quart water to a boil. Add 2 tsp to 2 Tbs baking soda (larger amount of baking soda will give stronger alkaline flavor) add noodle. Stir often to prevent noodle sticking to the bottom. Lower the heat down to prevent boiling over. Cook about 3-5 minutes until barely tender. Drain into a colander in the sink. Rinse noodles with cold running water. Drain well and divide noodle into bowls. Cover cooked noodle if not serve right away.