Tokyo Style Ramen Noodle (38% & 35%)

This is my go-to noodle recipe for most ramen bowls, adapted from Michael T. Satinover’s “The Book of Ramen.” The 38% hydration ratio gives it a firm, springy texture with excellent bite. I use Manitoba flour (due to its high gluten content) and typically cut these at 1.6 mm, though you can adjust to your preference.

I have included options for both 38% (Standard) and 35% (Low) hydration below.

Note on Equipment:

For low hydration noodles, I use an Ono Type 1 Pasta Machine. Its heavy-duty construction handles the dense dough much better than consumer-grade pasta rollers.

Sources

The Book of Ramen; Michael T. Satinover and Scott J. Satinover

Tokyo Style Ramen Noodle

Makes 1 portion

• 99 grams Manitoba flour
• 1 gram wheat gluten
• 38 grams water (for 38% hydration) OR 35 grams water (for 35% hydration)
• 1 gram salt
• 1.2 grams baked soda

Steps

1. Add baked soda and salt to the water, dissolve completely. Go slowly, stir constantly until clear. This will take a while, but eventually, the contents will dissolve. You can make the solution several days before to get a jumpstart, just hold the liquid in an airtight container.

2. In a standing mixer (dough mode), add your flour and wheat gluten. Run for 30 seconds to aerate the mix.

3. While running the mixer on stir, slowly pour the water in an even stream, run the mixer for several minutes until small clumps begin to form.

4. Turn off the mixer, and add the mixture to a sealable bag. Close, and let this rest for 1 hour at room temperature. Don’t skip this.

5. Knead it.

   • For 38% Hydration: Use a pasta machine to sheet the dough, going through the largest setting, then the 2nd, then the 3rd. Fold and repeat until smooth.
   • For 35% Hydration: Use a heavy-duty cast iron machine (like the Ono Type 1). This dough requires significant force; proceed slowly to avoid damaging lighter equipment.

6. After kneading, put the dough back in the plastic bag, and rest at room temp for another 30 minutes.

7. Pull out your dough. Portion into workable sizes, and roll out to desired thickness, using potato or cornstarch as you go to prevent sticking.

8. Cut your noodles to your desired thickness. I use the 1.6 mm cutter.

9. Bundle the noodles into 130 gram portions and place them in a sealable bag. Put the bag in the fridge and allow it to rest for at least a day or around 4-6 hours at room temperature.

Scaling Chart

Select only one water row based on your desired hydration.

Cooking

Cook for 1 min 15 sec to 1 min 30 sec.