Yakibuta Ramen (japanese Noodle Dish With Roasted Pork Ribs)
Instructions
Combine the flour, gluten, and salt in the bowl of a Kitchen Aid stand mixer. Install the dough hook and add the egg, mix, then slowly add the water, mixing until you have a ball of dough. It is a very stiff dough. I tried to knead it, but couldnt manage, so I wrapped it loosely in a plastic bag to rest for 30 to 40 minutes. After its little nap, I was able to knead the dough, but still could not get it to the soft smooth state of ready to roll pasta dough.
I divided the dough into quarters and rolled each section through the widest setting of the pasta machine, folded each in half and rolled them through again several times. Then I rolled the quarters through numbers 2 and 3, folding and re-rolling. By this time, the dough was quite smooth, though still very stiff. I dusted the noodles lightly with cake flour and rolled them through to the thinnest setting. The cutters did not separate all the strands completely so I had to pull some of them apart. I noticed that the noodles were very stretchy without breaking. Interesting.
We cooked and ate some of the ramen a little later. The rest I pushed into single serving nests and let them dry on waxed paper. That took about a day, and I turned the nests over whenever I thought about it so theyd dry evenly.
