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Alkaline Noodles (Noodles Alkalinæ)

Alkaline Noodles, known as Noodles Alkalinæ in Latin, are a culinary delight rooted in East Asian traditions, celebrated for their unique texture and flavor. These handmade noodles are created through a meticulous process that involves the infusion of baked baking soda into the dough, which enhances chewiness and imparts a distinctive taste. This method reflects the time-honored techniques used in crafting traditional ramen and udon, symbolizing the art of noodle-making that has been passed down through generations. The dough, once rested, is skillfully rolled and cut into delicate strands, ideal for serving in brothy soups or tossed in savory sauces. The cultural significance of these noodles lies in their versatility and the communal experience of enjoying them, whether in a hearty bowl of ramen or as a side dish in a larger meal. Allowing the noodles to rest overnight before cooking enhances their texture, making them a perfect choice for any occasion.

budget-friendly | time-consuming | boiling | handmade | asian | japanese | comfort food | flour | water | salt | main dish | side dish | everyday meal | family gathering
Time to complete

Prep

1h

Cook

2min

Wait

1h

Total

2h 10min

Ingredients (Makes 4 portions)

Dough Ingredients

  • 6 g baked baking soda
  • 4 g Diamond Crystal kosher salt
  • 176 ml water
  • 400 g all-purpose flour

Dusting

  • Potato starch or corn starch, for dusting
Nutrition Information (per 100g)
  • Calories: 150
  • Fat: 1
  • Protein: 5
  • Carbohydrates: 31
  • Fiber: 1
Directions

Prepare Alkaline Water

  • 1. In a small bowl, mix the baked baking soda with water, stirring until fully dissolved, about 30 seconds.

Combine Dough Ingredients

  • 2. Add the dissolved alkalized water to the bowl of a food processor or stand mixer fitted with a paddle attachment, or to a large mixing bowl if mixing by hand.

Knead the Dough

  • 3. Gradually incorporate the flour with the alkalized water until the mixture is pebbly and can form a ball when compressed, about 2-3 minutes in a food processor or 10-15 minutes by hand.

Rest the Dough

  • 4. Shape the dough into a rectangle on plastic wrap, compress it to about ¼ inch (5 mm) thick, wrap tightly, and let it rest for at least 1 hour at room temperature.

Roll the Dough

  • 5. Using a pasta roller, gradually roll the rested dough through the widest setting, then progressively through narrower settings until the desired thickness is achieved.

Cut Noodles

  • 6. Dust the rolled dough with potato starch, fold it, and cut into ⅛-inch wide noodles. Separate and toss the noodles to prevent sticking.

Refrigerate Noodles

  • 7. Store the cut noodles in a zip-top bag and refrigerate overnight for improved texture.

Cook the Noodles

  • 8. Bring a pot of unsalted water to a boil, add the noodles, and cook for 2 minutes and 10 seconds, stirring to prevent sticking. Drain and serve.
Cookix's Secrets

Different Shapes

  • Experiment with different cutting methods to create various noodle shapes.

Dough Consistency

  • Ensure the dough is not too dry; it should be slightly tacky but manageable.

Flavor Enhancements

  • Incorporate spices like garlic powder or ground ginger into the dough for added flavor.

Gluten-Free Option

  • Substitute all-purpose flour with a gluten-free flour blend.

Resting Time

  • Allowing the noodles to rest overnight enhances their flavor and texture.