How to Make Ramen Noodles by Hand without a Pasta Machine (Temomi Noodles)

[@stupidthefish4981]

“Use the longest rolling pin you have.” Heard. **Grabs Broom**

[@afrinesheikimmam7103]

😂

[@Alexlalpaca]

Nah, better use a heavy bottle, works just as well!

[@zoerhyne7344]

😂👌💯

[@KamKing19]

This is most single guys I know.

[@syncringe1885]

@@Alexlalpaca I mean he said longest.

[@cato3277]

Sounds like a good one for pasta machine-less fellas like myself. Thanks!

[@WayofRamen]

If you have the right tools it's not so bad. Tiny rolling pin is death though

[@3L1XEROFFICIAL]

@@WayofRamenI’m trying them again but last time I made them they were slimy any way to not make them like that/ if this has happened to you

[@microwavedmetal]

When your mom doesn’t wanna buy you ramen so your out here trying to make your own lol

[@TyKonzak]

I'm especially thankful for this video, because, embarrassingly, I broke my new hand crank pasta machine on the very first time I used it, making ramen noodles. I felt I rolled the dough thin enough by hand first, but, evidently not, because the kansui made it very resolute. Absolutely stripped the gears of the machine!

[@WayofRamen]

Happens to a lot of people. Hopefully you get a replacement for Christmas

[@DragonGenesis]

Depending on manufacturer you get the pasta machine from, you might get lucky in getting a repair/replacement depending on how you word things. Marcato just asked me to send in an image/video of the problem and sent me a brand new pasta maker with no questions asked. I was kind of bewildered. The only thing is it took quite some time to get a response and for it to ship to me.

[@fabioconsonni3232]

@@DragonGenesis In Italy we're proud of Marcato: great customer service.

[@jonasduell9953]

@@fabioconsonni3232 Thank god my girl gave me a pasta machine last xmas, totally unselfish just because I love cooking so much ;)

[@beenjammin971]

@@jonasduell9953 lol so my wife got me a kitchen aid for christmas so.... yea i keep telling myself that too! Totally unselfish 😁

[@urouroniwa]

My wife's cousin's husband (tenuous connection, ha ha!) is 4 dan soba maker and he's shown me a few times how to do hand cut soba. The process is really very similar. Your mixing technique was excellent from what I could see :-) The long rolling pin is a great piece of advice. Soba is quite easy to roll, but in order to make it as thin and even as possible, they use a rolling pin that is about a meter long (3 feet). It's really just a 1 inch or 1.5 inch dowel ;-) The technique is that you make a "cat's paw" with your hands (essentially, roll the first 2 knuckles of your fingers in as if you were making a fist, but not all the way). Put the "balls of your palm" (???) on the rolling pin/dowel (i.e. exactly what would be the balls of your feet, but on your hands -- hard to explain). Your hands only go on the top of the rolling pin. You start with the hands together and as you push out away from you, you move them to shoulder width. Then you move the rolling pin back towards you (with no pressure) and bring your hands together. So, essentially, your hands make a big circle as you push out (with pressure) and come back (with no pressure). You should also get rid of your cutting board while rolling. Instead, take over your kitchen/dining room table (I do it in seiza on my kotatsu :-P -- I feel Japanese!) You need space to do this properly. Even though I learned this to make soba, I mostly make fresh Italian style pasta this way with pretty much the same hydration you are using for the ramen (maybe *just* a touch higher). It works incredibly well and it's really not that tiring. When cutting the noodles, make sure you have a block of wood with a flat end side. Line up the wood so that it sits exactly on top of the dough, with the edges aligned. If you are right handed, then the the dough and the block of wood are to your left. Put your thumb and 2 forefingers on the bock of wood as you did in the video. It's important to explain that the left hand should be far away from the edge. It's tempting to put it close to give you more control, but you also have a good chance of cutting off your fingers, so you should avoid that. About 6-10 inches away is good. Line up the knife with the block and the dough. Everything should be exactly vertical. Now tilt the knife to the left. In other words, the blade is still on the cutting board, but the spine of the blade is pushed left. This will slide the block on top of the dough to the left. Then pick up the knife vertically and let it slide over to the left to hit the block. Then cut down with a slight forward motion (all Japanese knives are slicing knives so you always slice). Repeat. Usually the block of wood is constructed like a reversed "L" shape. There is a part that sticks up at the edge. This is to make it easier to move the knife to the left and hit the block instead of chopping off your fingers (which you should avoid). Always go slowly until you are an expert. If you are not making noodles every day, then you will never be an expert. Always go slowly :-) Have a google of "soba knives images". Those are the best kinds of knives for cutting noodles in this way :-) But anyway, with practice you can cut pretty good noodles even with a chef's knife. I use a gyutou which is *way* to short for this, but it works OK if I'm careful. I also just use a 1/2 inch thick wooden cutting board for my "block". Apparently I'm fine with the risk of losing digits. You shouldn't be, though. As always, great video! I want to thank you for continuing to make wonderful, humble, useful videos. I've been slowly cutting down my cooking channel viewing as I've found that a lot of people are "jumping the shark" in order to catch eyeballs during covid. It's been super refreshing to watch these videos!

[@WayofRamen]

Yeah I'll probably try again once I move to my new filming space. I'll have 2 rolling islands with countertops that are cleaner and should work for that.

[@morty1979]

I'm a year late but this was an excellent comment, thank you for sharing this knowledge!

[@JH-zr8lo]

I experimented with hand noodles and pasta and hesitated getting a pasta machine but when I finally got a Mercato machine, it was a revelation--it eliminates all the frustration of kneading, rolling and shrinking back, the space, mess, time and consistency of the noodle. It rolls out paper thin sheets for wonton wrappers and cuts the noodle perfectly.

[@WayofRamen]

Yeah the atlas makes it much easier

[@edytaszarfemberg944]

It's also super useful if you're making any type of dumplings. 😎 I've made pierogi, chinkali, gyozas with it, all kinds of dough works perfectly through this machine!

[@JH-zr8lo]

@@edytaszarfemberg944 Thanks, I've been wanting to try potstickers--my filling is ready and waiting 🙂

[@MrChris-so6lg]

Man I’m glad I found This channel. I am a huge ramen fan and have been wanting to make my recipe better or learn to make noodles. This is great!!!

[@snilrach]

Just baked my baking soda. About to do this. Wish me luck!

[@rayscott2oo4]

good luck

[@hardwaylacruz]

Is there a problem if i use directly baking soda? Couldn't find sodium carbonate in my country T.T

[@VeronicaLopez-ly8sw]

​@hardwaylacruz just bake your baking soda for 1 hour at 250°f or 121° C

[@doomguy2.0]

2018: Burger King foot lettuce 2020: Way of Ramen foot noodles

[@Datttsnake]

Its how they do it in japan lol

[@testverekpecsi2797]

when you started stepping on it, I had to check the date to make sure this isn't a april fools' video

[@mirphus7413]

It's actually a legit way of kneeding the dough tho

[@WayofRamen]

That's how Japanese people do it

[@EurekaZhuJinxuan]

It is almost only way you can do for that water/flour ratio. 'Almost' means the other alternatives are using a big leverage like in Jook-sing noodles. (Which is more difficult than just stepping on the dough)

[@connor.chan.jazzman]

Thank you so much for this! Its exactly what I needed. Also the production quality and music is the best its ever been! Great work! Your videos are always so entertaining.

[@WayofRamen]

Thanks very much for watching

[@3d-flushedemoji]

mate you have NO idea how timely this video is! home for christmas and no pasta machine to be seen XD love you!

[@WayofRamen]

Thanks for watching! Good luck with the hand rolled noodles!

[@imkadosh]

You answered my question just by doing what I never thought it was so easy. Crinkle the noodles is what always wanted. I wanted always organic noodles and now I can make them myself. Thank you do much for sharing your recipe!

[@justrosy5]

Using a whisk to mix the liquid ingredients into the flour works well too. Bake them at 150 degrees (F) for 10 minutes after starching them. Increase oven temp. to 350 degrees (F). Pull them out, separate them, then bake for another 10 minutes. Pull them out, separate them, then bake for a final 10 minutes. You now have professional Lo Mein Crunchy Noodles!

[@Burrfection]

i think the kids will enjoy making these. thanks for sharing!

[@pyronuke03]

I've missed ramen so much since I left Hawaii. Started watching your videos a few months ago which introduced me to ramen lord and got me making my own ramen. Noodles are the only thing I haven't done from scratch since I don't have a machine. Can't wait to try this out. Thanks for all of the awesome videos! 🤙

[@WayofRamen]

There's probably better ramen outside of Hawaii than in Hawaii. Where are you now?

[@pyronuke03]

@@WayofRamen I'm about an hour outside of Chicago. I'm sure I can find good ramen here if I go into the city, but it was everywhere on Oahu which was super convenient.

[@Frore]

Awesome, I've been thinking of trying my hand at making my own noodles, glad you did this. I'll be saving this one.

[@WayofRamen]

Thanks for watching. It takes more effort but the noodles turn out pretty good in the end.

[@PetchBJJ]

*saving your feet

[@havenpalsmith6993]

Yeah i watched it twice

[@bluerose6859]

I love how you are taking us along your journey. We are learning with you! Love your videos!

[@WayofRamen]

Thanks very much for watching

[@GamersComputer]

so a 4:1 flour:water ratio with 1 egg, salt and baking soda. Perfect, thank you :)

[@C4M3120N]

I deeply appreciate you making and sharing this video, thank you! I don't have a pasta machine or space for one.

[@WayofRamen]

Thank you for watching

[@demetraburns8924]

I have not tasted them yet. You did an awesome job globe without a pasta rolling machine. Thanks

[@Paroofek]

I really like your videos. I've been looking for a good recipe to make ramen noodles by hand and yours is one of the best. You were right though, my arm was so sore after rolling all that dough, I've literally purchased pasta machine as soon as they hit the water.

[@WayofRamen]

haha the pasta machine is a good investment if you're going to make a lot of noodles

[@KamKing19]

I will be making this for the second time today. I hate cleaning the pasta machine so this is perfect.

[@soiviflute5947]

I can't wait till daylight to make this! (Currently 1.11 AM) thank you so much for this. I tried hand pulled noodles and failed miserably but will for sure try this!

[@eatanddrink8341]

I didn’t like a whole lot of kitchen gadgets and machines to take up all the storage space so this is great!

[@ipek6677]

I tried the recipe today and it went well! Thank you so much :) Rolling it out was a little difficult so I ended up making the noodles a little thicker than I originally intended but it was delicious.

[@WayofRamen]

Thanks for trying it out

[@Wrellothere53904]

Oh yeah baby I'm going to make this riiight now

[@xhu9675]

Did you make it

[@lanerage4446]

Amazing work. Inspiring when I don't have a pasta machine. Thanks 👍😊

[@Stamatis.]

Loved this!!!

[@kristeenass]

You are my savior, the best recipes and it worked really well, made some for my parents and they loved it Thank you so much :))

[@Joey_lorenzo]

Thank you so much, I love ramen, and I want to eat it every day. I have been watching your tutorials for guidance

[@estebancortes2848]

This video is so underrated

[@WayofRamen]

Thanks very much!

[@frankaxe6700]

That mix part was satisfing

[@ashleydodd2729]

Thanks for going threw all the extra work to show us how.

[@WayofRamen]

Thanks for watching ashley

[@ashleydodd2729]

How many servings will this make?

[@anoukertje]

@@ashleydodd2729 in the description it says 3-4 :)

[@KINGDOMKDRAMA100]

mmmmmmmmmmmmmmmmmmmm thnk u soooooooooo much i was looking for this king of video

[@fcsolis]

Awesome. I learned another cooking skill today. I think I'll be doing this a lot. Thank you.

[@PaulieRubinDMize-uu6lc]

Just found this vid a few weeks ago. Tried the first time and I was satisfied by the results. I tried lots of other recipe vids on youtube and failed (wasted a lot of flour too). I got different results but none came close to the recipe you showed here so I came back to this vid again and whatta ya know, it came out great, workable and assuring. Meaning I don't have to worry while resting my dough thinking if it's gonna have a good result in the end. So yeah, I'm gonna use this method for a long time and I don't care if I use my feet while doing this hahahah.

[@WayofRamen]

Awesome. Glad it worked out for you

[@missblueberry4099]

Heyy, did you use baked baking powder or just regular baking powder?

[@PaulieRubinDMize-uu6lc]

@@missblueberry4099 just baking powder but it's still chewy tho.

[@itsaphrank214]

Okay I'm gonna do this for my Tantanmen this weekend. Wish me luck!

[@savanchhayani]

Any video regarding how to make that soup you used in last? 🤔

[@lovensiaalbasit1520]

That was really helpful!!! Thanks mate! Your video rocks!

[@NinouNinon]

Ooooh it's almost the same as soba cutting in fact, thanks!

[@tomokofliearman9468]

You are the king, Sir! 👍

[@ethanbehnke4103]

Very well put together video. Thank you for the lesson

[@saincx0m9]

i think i needed this video because i don't have a pasta machine

[@WayofRamen]

It's a big more effort but the end noodles are really good

[@Power_Soon_yaya--9804]

feel the ramen is our best friend, master.

[@collarsncolours]

Wasn't following this recipe specifically, but the first time I tried making noodles by hand I had some serious thiccbois. Conclusion: the noodles are always thicker than you think they are

[@Ray4938]

udon noodles be like

[@phrog5003]

@@Ray4938 udon is preety good even if its THICC

[@AlexiLaihoFan]

I just finished following this recipe and damn I might as well make Alfredo instead of ramen

[@FuriousGato]

Ryan-san, thank you for this tutorial! Really handy! sooo Abura-soba recipe, please :)

[@WayofRamen]

Just put tare and oil with noodles.👍

[@pizza-doggy]

It was hard enough making noodles with a machine. It’s impressive you were able to do this without one! Rolling it thin is so hard...

[@WayofRamen]

Yeah it's kind of a pain

[@blindsidr2066]

Shockingly therapeutic!

[@KimbaRoars]

Love this! Great work👏🏽👏🏽👏🏽✌🏽

[@jayyyyy50505]

Wow thank you for this. I found store-brought ramen noodles to be expensive, esp in my country :( thanks for this!

[@WayofRamen]

Thanks for watching

[@KINGDOMKDRAMA100]

I LIKE IT .

[@eylam9690]

When you started to unravel your noodles, I actually felt the sexiness of it all.

[@thelastviking2039]

Hand and feet made ramen. This is real cooking

[@WayofRamen]

🖐️🦶

[@abbysnake1]

Thank you for this recipe. I will try it

[@WayofRamen]

Good luck!

[@julieschwartz4798]

omg yessss been waiting for this

[@nikithaavadootha7526]

i just made them and they came out so good, thank you, need for practice tho. the rolling it thin was so tiring. also it actually smelled like egg in the beginning before boiling in water so i was worried but it turned out so well thank you. if possible can u also post how to make vegan noodles please !!!

[@alinabishop8561]

This is the video I needed

[@WayofRamen]

Thank you for watching!

[@alinabishop8561]

@@WayofRamen Thank you for making this video!

[@pc-qn7mu]

Why am I just finding out about this channel! I absolutely enjoyed your videos New sub 🙋🏻‍♀️

[@WayofRamen]

Thanks very much!

[@Mithraxium]

I came from that one ramen noodles video made by you and decided to look up on how to do it without a pasta machine. thank you so so much btw I once used a fucking wine bottle for rolling out pasta. It was a a pain but it turned out really good!

[@nairahabdelmottelb691]

this is one amazing video thanks so much

[@wannabe1me927]

I just tried it, I finished the first step, my dough is ready, but it came out like literal dough, not like crumbs, I think I put too much liquid in the dough, that’s why Edit: I tried again and it came out perfect! I did put too much egg in my first one

[@cityzen615]

Very excited to try this. I can get sun fresh noodles, which I love, but I always feel proud making things from scratch. Also no pasta machine yet... c'mon Santa!

[@WayofRamen]

Sun noodles are good too

[@Yotanido]

@@WayofRamen Ah, damnit. Here I thought I found a good source of pre-packaged noodles, but they only ship to the US :( Haven't tried the ones I bought in a local store the other day, but I'm sceptical.

[@whiskors]

Trained in classic culinary French cooking. Watches guy on KZbin use his feet to cook. Mind blown.

[@manvirdhaliwal4963]

I really want to make these but I dont eat eggs can I substitute the egg with anything else?

[@caleb9274]

Thanks a lot now I can improve my noodle making skills

[@WayofRamen]

Thanks for watchingv

[@caleb9274]

Of course I would love to see a video about fast and easy broth if possible

[@onemoregodrejected9369]

Haha feet ramen

[@WayofRamen]

Gotta do what you gotta do

[@onemoregodrejected9369]

@@WayofRamen i was doing it right now, man! I have tinny febble arms and i cant knead too much so i got the perfect method now xD

[@funguy123hs]

Feet ramen but a beaitiful one

[@ccofffee_apk]

Woah laphos didn't know gems watched ramen videos

[@RichelleG23]

Well actually it is a method for noodles even with the galkugsu

[@Boogie3D]

You can easily make sodium carbonate from baking soda by... baking it in the oven. BTW I've just eaten chashu from your video " A better method to make chashu". It was really delicious for such a low quality piece of meat I was able to find locally. Thanks for all the inspiration- self made noodles will be next.

[@WayofRamen]

Yeah that's how I normally make my sodium carbonate.

[@attaleacornell3362]

I'm assuming you need a super sharp knife? I can already imagine the smooshed dough when cutting with a blunt one.

[@WayofRamen]

Yeah sharp knife would work much better

[@MikeSmith-ek6mc]

They look good

[@spider1g5]

I just realized my jewelry scale should be perfect for the single-digit gram ingredients- this I must try!

[@WayofRamen]

jewelry scales work great for kansui measurements

[@kittyrosefaerie7464]

The thumbnail made me think this was a binging with babish video :D this one was pretty aesthetic lol

[@WayofRamen]

Haha thanks 😊

[@emmahiginbotham7057]

Awesome video!

[@aliveandfilming2]

Great video! I love noodles! And I love my new Marcato pasta cutting machine 😋 lol I use a bit of my sponge in the water , but looking for food grade lye

[@nisookh]

So awesome . What’s the name of the process of smashing them to get the curly texture ? So awesome

[@ammukuttu804]

I tried it I came good 😊

[@kleinebre]

Nice one! Natural progression, would the next stop, hand-pulled (after all "Ra-men" derives from the Chinese "La mien") be out of the question? Sorry but not sorry for sending you down a possible rabbit hole ;)

[@WayofRamen]

Even though the word ramen most likely came from lamien, ramen noodles have always been cut, not pulled in Japan. I think it's a carry over from the Japanese soba and udon tradition.

[@Krossfyre]

If I recall correctly, hand pulling ramen noodles would be really hard due to low hydration and the kansui. Chinese Cooking Demystified has a video on making lamien and they use another ingredient that I think was a dough conditioner to make it workable.

[@jamesdepaul3410]

Looks great

[@CSCrimson]

Made the recipe and it turned out great! I made my noodles q bit thicker because that's how I like them. I never understood why people buy expensive pasta machines unless you are making noodles in mass. Plus this gives you a pretty good work out so you can eat a little more noodles 😂

[@UxJoy]

If the diameter of the rolling pin is larger it should be easier on your shoulder. Just a tip! Since I use one mostly everyday to make food where I live 🤪

[@klaus29a]

Comment on the low humidity climates seems important. I live in Siberia, it is winter, low temperatures outside and very VERY dry air for many months. I've tried your previous recipe, but my dough, even though considered high water content, was very dry on hand and when I tried to pass it through the pasta machine, felt apart, and didn't stick together. I measured everything, let it rest several times but alas. Gonna try to increase the water content even higher. I think my flour is much drier than yours.

[@WayofRamen]

Yeah I keep forgetting to mention how humidity can affect how much water you need to add. Sorry about that.

[@joedrawzz9480]

Wow, that looks soo good 😍

[@WayofRamen]

yeah they're really tasty noodles!

[@siwisaraswati5789]

I tried it, and it came out nicely. However, I flattened and cut using kitchen aid. It works. What is the different with your other ramen recipe without egg? I just tried this, but I want to try your noodle recipe without egg. Thanks for the video. Keep up the good work 👍

[@chatsu5441]

Make ramen noodles by feet&hands, super!

[@ttoollookkoo]

Great video , i wanna try!!!

[@collinsgichuhi8255]

If you cut thicker noodles, the cooking time is 10-15 minutes Yes I know its absurd, but I figured it out the 4th time I was making knife cut noodles The first time I made this was about late october and I cooked them for 3 minutes. They tasted like raw dough The second time was mid november and I cooked them for about 8 minutes and they were "eh" The third time was in Christmas and I cooked them for 10-11 minutes and the family loved them Yesterday, 3rd January I made them for my birthday and cooked them for about 15 minutes and my friend and I really loved them I hadnt seen this video and I was just using Sodium bicarbonate/Salt so Im gonna add an egg next time Also for people who live in areas where its hard to come by some ingredients to make broth such as Kombu and Shiitake mushrooms, can you make a video on broths that can be made with reasonably available ingredients? All I make is the Shoyu ramen hack broth

[@etherdog]

Great information and demonstration, Ryan!

[@WayofRamen]

Thanks for watching

[@amany9281]

Great job

[@p0331546]

Wow nice video. Make your own shoyu next! 😄

[@WayofRamen]

I probably will sometime in the future.

[@zucuby4637]

i want to store the noodles 3: how can i do it and how long do they last?

[@WayofRamen]

you can keep them in the fridge for a few days, anything longer can go into the freezer

[@jadebody6471]

Is it compulsory to use the egg or can it be replaced by around 60g of water ? :)

[@jonathane2710]

i havent tried the recipe yet but do you think a whisk maybe more suitable when adding the kansui?

[@andreschumann7327]

Is there perhaps a substitute for the egg in the mixture? My wife is vegan and I want to make some noodles for her as well. Here in South Africa, the Asian markets do not sell Ramen noodles but dried "pasta" noodles, which are nowhere near Ramen style noodles.

[@henzik]

Just made my first batch. Lot of work! I have made Tonkotsu Ramen a while back that turned out amazing thanks to your channel. Are those noddles different than this recipe? For my first ramen I used store bought, but would like to make my own for the next batch of Tonkotsu. Great channel by the way!

[@WayofRamen]

These noodles probably won't go too well with tonkotsu. Tonkotsu noodles are hard to make, nothing wrong with buying ones you like.

[@henzik]

@@WayofRamen ok. So which ramen noodles would make it then? I am always up for a challenge :) Maybe you already made an episode about it.

[@Rose_Okie]

i have a marble rolling pin that weighs 8 pounds, i plan to use it when i try to make this, when i do make it ill tell you how it turned out.

[@k84953]

Sorry can you please elaborate when you said, “i would really recommend using these in a chin-tan or clear soup, probably because they wouldn't really match great with a thick heavy one like tonkotsu or something” Can you please elaborate as I’m still learning and I’d like to know the reasoning behind it. Thank you 🙏

[@mapmage]

I stumbled on this vid and it looks very interesting. I was wondering, could I use the same Kansui blend as the one you used in your "Beginner Guide to Making Ramen Noodles from Scratch" video? Or is there an other alternative recipe without eggs (allergy)?

[@karorevera4975]

Thank you ☺

[@JacksonWalter735]

Have you ever tried making the blue ramen that made Kipposhi famous?

[@WayofRamen]

No never tried. I love heard its some of kind seaweed that dyes the soup though

[@pinkmonkeybird2644]

Do you have any suggestions for an alternate method of kneading the dough? I’ve had my children do the dough dance for me, but I always like to be completely independent. As a wheelchair user, I’ve learned that rolling over the dough repeatedly is insufficient for an even and thorough dough workout. Anyone have ideas that don’t require standing walking on the dough? I appreciate all the help I can get. Thanks!

[@WayofRamen]

you can use a rolling pin on a counter to do something similar. if its a little rough the sheeting process should even it out.

[@pinkmonkeybird2644]

@@WayofRamen Thanks! I tried bashing it thoroughly with a rolling pin then rolling it out, but as you’ve taught me, it is a hard dough at lower hydration, and someone seated just doesn’t have the same leverage as a person standing who can use their whole body weight as leverage. It works, just not as well as when my kids tread on it. But hey, it’s all about learning and adapting, right? My ramen still tastes great, still has decent texture and elasticity, and that is all that matters. If I find another method, I’ll let you know. I doubt it’s an issue that affects many home cooks, though.