Udon

For 4 servings, you're going to need...

Ingredients

400gAP flour200gwater, room temp.100gstarch, ideally potato starch20gsalt

Time

About 2.5 hours total (10 minutes active)

Equipment

rolling pinknife>4qt/l stockpotplastic bagoptional: stand mixer with dough hook

Dissolve salt in water.

Combine salted water with AP flour in the bowl of a stand mixer.

Run stand mixer on medium-low (2 on Kitchenaid) for 10 minutes.

When 10 minutes is up, your dough should be combined and supple. If in pieces, knead into a ball.

Place in a plastic bag and store at room temp for 2 hours.

When 2 hours is up, pull out onto counter, then roll out with a rolling pin into 1/8-inch sheet.

Fold into halves, then halves again.

Slice into 1/8-inch noodles and toss in starch to maintain separate strands.

Freeze any servings you don't want to use immediately in a plastic bag.

Fill stockpot with water and bring to a boil.

Add noodles and cook for 2 minutes or so, until tender.

Drain and add to bowls.