- Source: NguyenAnh Asakura
- Dificulty: 3/5
- Preparation Time: 20mn
- Rest Time: 30mn
- Cooking Time: 10mn
This is an authentic recipe from Japan, provided by our friend Nguyen Anh Asakura.
Udon are the thickest of the noodles served in Japanese Cuisine. Udon are white, wheat-based noodles, that are 4-6mm in width. These noodles are served chilled with a dipping sauce in the summer months, or in hot dishes and soups when the temperature is cooler.
- 220gr plain flour (gluten 8%-10%)
- 30gr potatoes starch
- 2gr salt
- 90ml cold water around 5°C
1 - Put all the dry ingredients in the machine so as to distribute them well.
2 - Choose the suitable program (250gr or menu water) and start the machine so that it mixes the ingredients well. Pour regularly the necessary amount into the slot.
3 - Wait for the end of the 3 minute mixing cycle, press pause and then turn off the machine.
4 - Restart the machine and run the program so that it mixes a second time. As with the previous step, stop the machine at the end of the mixing cycle. Repeat this step one more time, so 3 knead cycles
5- Let the dough rest in the machine for 30 minutes
6- After rest, restart the machine, let it knead one more time, the second time knead and then extrude. Collect the pasta on a plaster board to easily put in boiling water afterwards.
7- Put the pasta in boiling water added some oil, bring the pot to a boil and then reduce to simmer. As soon as the pasta rises to the surface or about 2-3 minutes after boiling, transfer the pasta to a container containing a large amount of fresh water or directly in the bowl.
Enjoy your meal.