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Ultimate Sanuki Udon Noodles
Ultimate Sanuki Udon Noodles

Before you jump to Ultimate Sanuki Udon Noodles recipe, you may want to read this short interesting healthy tips about The Food Items You Select To Eat Will Effect Your Health.

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We hope you got insight from reading it, now let’s go back to ultimate sanuki udon noodles recipe. You can have ultimate sanuki udon noodles using 5 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Ultimate Sanuki Udon Noodles:
  1. Provide 760 grams All purpose flour
  2. Provide 240 grams Tapioca flour
  3. You need 30 grams Natural sea salt
  4. Use 430 grams Water
  5. Provide 1 Dusting flour (cornstarch)
Steps to make Ultimate Sanuki Udon Noodles:
  1. Measure everything out accurately aside from the dusting flour. Mix the salt and water together and completely dissolve the salt. The ingredients are simple, so let's focus on the salt. By the way, I use Ogasawara salt, Moon salt, Thai salt, and Kabagon salt etc.
  2. Use a food processor to mix the ingredients that need to be mixed. Since the salt water is mixed into the flour in four batches, measure out the all purpose flour and tapioca flour each time you add it in instead of all at once.
  3. Place 1/4 of the all purpose flour and tapioca flour into the food processor, and agitate just the flour at first. After that, add in 1/4 of the salt water, and agitate until it looks like shown in the picture.
  4. Squeeze the flour until it is as shown in the photo, and then transfer it to a large bowl. Repeat 4 times.
  5. Open up a heavy plastic bag, and then gather up the flour in the bowl. It's difficult to manage the dough with this amount of water. When some comes together, put it into the plastic bag.
  6. Step on the plastic bag with your feet to knead the dough. Cover with a newspaper or a towel, or wear socks (it will stick to bare feet). Flatten and fold the dough. Gather it into a ball, and let it rest in the plastic bag as-is for 2 hours or more. The water will soak into the dough while it rests, making it easier to handle.
  7. After resting, step on the dough again to flatten it, and then fold the edges to the center. Repeat this process until the dough is smooth to the touch.
  8. Cut the dough from step 7 into about 10 equal portions, and roll out each portion with a pasta machine roller (from the thickest point). Continue rolling the dough as needed until it is smooth.
  9. Once you're completely finished with step 8, cut the dough with a knife. Dust the cut udon noodles with powder using a tea strainer (this helps to reduce waste), and you are done with sticking problem prevention! Then boil it, and enjoy! Store it in the fridge.

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