Making good ramen noodles at home is a simple process, so long as you have a few key but common ingredients.
Finally, you will need either a food processor or a stand mixer to mix the dough. Either works fine, but if you want to scale the recipe up past four portions of noodles, a stand mixer is better equipped to handle larger batches.
Using a rolling pin , flatten one dough half on your work surface until it is relatively thin, about a half centimeter, or one-fifth of an inch, thick. What you're trying to do here is just get the dough thin enough that it will easily slide into the widest setting of your pasta roller.
Talking with Satinover, he explained it using bread dough as an example, noting that bread bakers pay an inordinate amount of attention to folding dough and shaping loaves. The goal for a bread baker is to manipulate the gluten network they have developed through kneading and resting so that it will trap the air produced by yeast during the baking process in a specific way, yielding a specific shape with a specific crumb geometry.
Running the sheet through three of the thickness settings and folding it in half, combined with the slight retraction of the dough due to the developing gluten network, produced a sheet that was about five millimeters thick. When I tried to run the five-millimeter-thick sheet through the pasta roller's widest setting, which measures four millimeters, I exceeded the 70% compression rule, making it hard to pass the sheet through the machine and sometimes resulting in broken sheets of dough.
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