2tbspvital wheat gluten *Can be omitted if you use bread flour instead of all purpose see note below.
1.5tspbaked baking soda aka sodium carbonate**See preparation notes
Corn starchto prevent sticking
Dissolve baked baking soda in water to make an alkaline solution. Mix all dry ingredients, except corn starch, in a bowl or food processor and slowly mix in alkaline solution. It will shape into a very dry dough ball, this is good. It should be hard to shape but not impossible. If the dough is too dry to shape, add a touch of water. If the dough is sticky or wet, add flour. Using a rolling pin, roll dough into a rectangle with a width of about 4 - 6 inches. Let it rest in the fridge for an hour or so.
Cut the rectangle into 2-inch pieces and run them through your pasta machine, starting with the thickest setting and working your way down. I like it set to the second to the smallest setting (2) but adjust to your desired thickness. Pass the final sheet of dough through the spaghetti cutter. Dust final noodles with a generous amount of corn starch to keep them from sticking.
To cook: Add ramen to boiling water and cook for 1 -2 minutes. Serve fresh! Cooked ramen won't keep. Uncooked ramen keeps well in the fridge for a week or two.
*If you have bread flour, use that and omit the vital wheat gluten which only serves to increase the protein content in all-purpose flour. Bread flour already has more protein than all-purpose.To make "baked baking soda" or sodium carbonate, you'll need to spread baking soda onto a baking tray and bake for one hour at 250°F. I recommend baking about half a cup which will give you enough to make a few batches of ramen (this recipe requires 1.5 teaspoons at a time). Store remaining sodium carbonate in a glass jar in a cool dark place, out of reach of children. It can irritate your skin so handle with care. Sodium carbonate is also known as washing soda and can be used to create DIY dishwashing tabs and other cleaning projects.