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Udon Noodles 手打ちうどん
Ingredients
  • 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.)
  • 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)
  • For Beet Juice:
  • 1 beet
  • 1 cup water
Steps
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