Udon Noodles 手打ちうどん

subheading: For regular white udon:

200 g all-purpose flour (plain flour) (7 oz)

90 g water (90 ml)

10 g kosher/sea salt (I use Diamond Crystal; Use half for table salt) (about 2 ¼ tsp)

potato starch/cornstarch (or flour for rolling and dusting; if you're going to freeze udon noodles, you may want to use potato starch/cornstarch as flour tends to be absorbed by udon noodles and stick to each other.)

subheading: For pink udon:

200 g all-purpose flour (plain flour) (7 oz)

80 g water (80 ml)

10 g beet juice (10 ml; or about 2 tsp)

10 g kosher/sea salt (I use Diamond Crystal; Use half for table salt) (about 2 ¼ tsp)

potato starch/cornstarch (or flour for rolling and dusting)

subheading: For Beet Juice:

1 beet

1 cup water

Directions at justonecookbook.com

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