Homemade Udon Noodles

Ingredients

• 2 Tbsp. Diamond Crystal or 1 Tbsp. plus 1/2 tsp. Morton kosher salt
• \1 1/4 cup s (406 g) all-purpose flour
• Potato starch or cornstarch (for dusting)

Instructions

1. Stir 2 Tbsp.
2. Diamond Crystal or 1 Tbsp. plus ½ tsp.
3. Morton kosher salt into ¾ cup plus 2 Tbsp. (198 g) water in a small bowl until dissolved.
4. Place 3¼ cups (406 g) all purpose flour in a large bowl and drizzle salt water evenly over.
5. Stir with a spoon or chopsticks until water is absorbed and shaggy clumps form.
6. Knead dough firmly in bowl until a tight, mostly smooth dough forms, 8 10 minutes (there may be some dry bits but there shouldn’t be any large patches of dry flour).
7. Form dough into a ball and place inside a 2 gal. resealable plastic bag (or, split dough in half and place each in a 1 gal. resealable plastic bag).
8. Seal bag, pressing out excess air and let rest 30 minutes.
9. Place bag with dough between 2 kitchen towels and place on the floor.
10. Using your heels, step on dough to flatten into a thin disk (hold on to the counter so you don’t slip).
11. Open bag and fold dough into quarters, like a piece of paper.
12. Seal bag, pressing out air, and place back between kitchen towels.
13. Step on dough until flat.
14. Repeat process of folding and stepping 3 more times (5 total).
15. The dough will feel noticeably softer at the end.
16. Seal bag tightly and let dough rest at least 2 hours and up to 12 hours. (If storing longer than 2 hours, chill and bring to room temperature before using).
17. Flatten dough on a surface to ½" thick. Roll dough out to a 12x10" rectangle about ⅛" thick. For the most even noodles, trim the edges of the dough to make a neat rectangle.
18. Lightly dust dough with potato starch or cornstarch and fold in half. Using a sharp knife or a bench scraper, cut dough into ⅛" wide noodles. Shake noodles to detangle, dusting with more potato starch as needed to prevent sticking (try to use less rather than more starch here).
19. Cook noodles in a large pot of boiling water (no need to salt) until al dente, 8 10 minutes. Drain and rinse under cold running water to remove excess starch and make noodles bouncy. Use immediately.