Categories: Japanese, noodles

Ingredients

• 1 1/2 cups flour
• 1 1/2 cups bread flour
• 1 tsp salt

Directions

1. Mix together the ingredients in a bowl, and pour in 1 cup water slowly.

2. Knead the dough on a flat surface.

3. If it starts breaking up, add more water.

4. After about 8 min put the dough in a ziplock bag.

5. Put that bag in another bag, and remove your shoes and step on the bag for about 15 min softly.

6. Refrigerate for at least 3 hours (overnight is good).

7. Remove from the fridge and cut the dough in half.

8. Coat the dough, a surface, and a rolling pin in bread flour so the dough wont stick.

9. Roll the dough until its about 1/16 of an inch thick, rotating as you flatten it so you get more even shape (rectangular).

10. Fold the dough into thirds like you would a piece of paper, turning it into a thin rectangle.

11. Cut the dough into very thin strips and unfold to get noodles (coat the knife with flour).

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