Mix Salt and Water.
Combine Bread Flour and Plain Flour in a mixing bowl, add the salted water, and mix well to form a dough, that would be rather soft.
Udon dough is usually very stiff. Knead the dough, gradually adding extra Plain Flour as required, until the dough is smooth and as firm as you can knead with your hand.
Wrap the dough with plastic food wrap and allow to rest for a few hours, OR at least 1 hour.
Flour a flat surface with Potato Starch (OR Corn Starch), roll the dough into a rectangular shape and 3-4mm thick, adding extra Potato Starch as required. Then fold it into thirds and slice it into 3-4mm noodles.
Cook the noodles in plenty of boiling water for about 6 to 8 minutes or until cooked to the firmness you like, depending on the thickness of the noodles. Then enjoy as you like. Today I made ‘Curry Udon’.
(see recipe)
*Note: Proper home-made Udon recipe can be found here.
(see recipe)
