Homemade Chewy Udon

If you used to make noodles with pasta maker, why not try this chewy udon? The process are almost the same (do refer to homemade wanton wrapper) as ordinary noodles.
 
I understand in traditional way the dough is kneaded with feet. The rough dough is placed inside ziplock bag then on the floor. Standing on the dough and knead it with body weight. The reason why is the dough is too stiff to knead properly by hand. Why I still choose to work with pasta maker? First the amount I make is not much. Second I feel very odd of working the dough with feet :D  

fresh udon in miso soup ^^

Since the homemade udon is best to finish at the same day I half the recipe. In order to get chewy and slurpable udon I follow proportion of bread flour and tapioca flour recommended by SheSimmers. Which ratio of roughly 90% bread flour and 10% tapioca flour. For the liquid I used about half amount of the dry ingredients. For example all my flour weight 330g so I start with 165ml water. Adding further 10-30ml slowly as I gather the flour into ball. Make sure the dough is not too dry or too wet. Both conditions will cause difficulty when handling with pasta maker.
 

My kids like it and request to make again ^^

Let's see how I make my fresh homemade chewy udon.

Adapted and slightly modified from SheSimmers

Ingredients:
300g bread flour
30g tapioca flour
1 tsp salt 
180-200ml warm water(about 50C)

Methods:

1. Add in bread and tapioca flour in a mixing bowl. Stir to combine. Dissolve salt in the warm water. Pour into the flour mixture (reserve about 20ml, use it only if too dry). Mix by running a fork around the flour. Try to combine every bit of liquid with the flour.

2. Once all combine get in your hand and gather the lumps together become dough. Slightly knead the dough. The dough might seem a bit dry and hard to get smooth. Don't worry as it meant to be. So it won't stick on pasta maker. The texture will smooth after the folding and rolling process. 

3. Divide into manageable portions (about 5 portions, 100g each). Slightly knead by hand for few times (I find that this can reduce the numbers of rolling times to get smooth pasta).   

4. Set the roller to the thickest setting (with lowest number). Roll the dough over the pasta maker. Fold and roll over again. Repeat till smooth and even surface has achieved. Keep aside and is ready for next step. Repeat the same for the rest portions.
 

5. Adjust the pasta maker to smaller feed. Roll in the smooth pasta. Keep reducing the thickness of the feeder until get your desire thickness udon. Repeat the same for the rest.
 

6. Apply tapioca flour on the sheet. Keep separately in a pan. Cover and leave to rest for 3-6 hours.

7. Once the dough has rested, fold it over itself to form smaller rectangle (dust flour if needed). On a floured cutting board, with a very sharp knife, cut the folded dough into 1/8-inch strips. Repeat the same for the rest of the sheet.

8. The fresh noodles should be cooked right away to ensure the best texture. Bring a pot of water to rapid boil. Add in the udon and lower the heat to boil gently (make sure use more water as too little water will cause udon become gummy and doughy). After about 3 minutes, the udon will float to the top; let it boil for another 2-3 minutes and take them off the heat. Immediately drain off the cooking water and rinse with cold water. The udon are now ready to be used in your recipe.

I'm submitting this post to Muhibbah Malaysian Monday hosted by Shannon from Just As Delish