Pasta Cutter
The ingredients are flour, egg(optional) and water. NO LYE WATER（碱水） is added. The secret for the 'chewy' ramen is the icy cool water AND flour. Put them into the fridge for at least half day before making the dough and let the dough rest for 2 hours before shaping and cutting. Do try to make the ramen with and without an egg, they taste different! The water to flour is 45% while the salt to flour is 4%.
Dust the ramen with corn starch, not flour, to prevent them from sticking together. The ramen can be put in a plastic container and stored in the fridge for a week.
Homemade Soft Bone Ramen
