Udon is shockingly easy to make and without any special tools. It’s less work intensive than making spaghetti and less fussy than any egg pasta and again, it needs nothing more than a rolling pin, 5 minutes of work, and a handful of pantry staples. Works great in a quick soup or dipped in soy sauce on a hot day.
- 300 grams flour, plus more for dusting
- 5g kosher salt
- 150-175ml water
- In mixing bowl, combine flour and salt and then slowly add water, mixing until the dough forms. If needed add more flour or water until all the flour is incorporated.
- Dust work surface with flour and knead dough until smooth, about 5 minutes. Wrap dough in plastic wrap and let rise for 1-3 hours.
- After risen, knead dough again until smooth then use a rolling pin to roll the dough into a rectangle about 1/8" thick.
- Fold the rectangle into thirds like a letter, then slice width-wise into 1/8" thick noodles.
- Separate the noodles with your fingers and dust with flour to avoid sticking.
- To cook: add to boiling water and cook or broth for 3-5 minutes until softened.