Kansui ʻUlu Noodles
1 hour 30 minutes
Slurp up these homemade noodles by Chef Harrison Ines of Restaurant XO. As a mix of wheat & breadfruit flours theyʻre perfect for ramen or any broth-based soup!
100g ʻulu flour
21g or ¼ cup potassium carbonate & sodium bi-carbonate solution (kansui water)
173g or ¾ cup water
250g bread flour
In a small bowl whisk together the kansui water and water.
In a medium bowl whisk together the two flours.
Sprinkle the liquid into the flours, tossing to combine as you go.
With your hands mix the dough, kneading in the bowl for about 5 minutes. The dough will look dry and crumbly. Cover with plastic wrap and set aside at room temperature for 30 minutes.
Making the pasta:
Set up your pasta machine with linguini or fettuccini attachment nearby.
Start with the widest setting.
Roll the dough out into a rectangle ⅛ inch thick.
Roll through the pasta machine. The pasta will come out craggly.
Cut the dough in half. Stack one half on top of the other and press firmly together.
Lightly moisten the dry edges with a paintbrush and water and press them back into a solid rectangle shape.
Roll through again at the widest setting again.
Do this 4 times total on the widest setting.
After the 4th time leave the dough long (do not cut it in half and press together).
Reset the pasta machine to the second widest setting and roll the pasta through.
Roll through this setting 5 times total, cutting the dough in half, stacking one half on top of the other and press firmly together in between each time.
On the last time leave the dough long again (do not cut it in half and press together).
Repeat this on the third to widest setting 5 times.
Set up your linguini or fettuccini attachment.
Roll pasta through, having a second person catch the noodles and lightly pull them out straight, so that the pasta does not fall on itself and get bunched up.
These noodles are brittle and fragile, the dough will break.
Cooking the pasta:
Bring a large pot of salted water to a boil.
Slide the noodles in and do not touch them. Let them boil without stirring for 2 minutes. The texture of the noodles should be chewy. Strain the noodles and place into cold water, lightly agitate the noodles, so they cool. Strain the noodles and lightly toss in canola oil. They are now ready to use in a hot soup.