Ingredients:

  • 1 tsp baked baking soda
  • 120 ml warm water
  • 1/2 tsp sea salt
  • 300 g high-protein bread flour
  • 1 tbsp vital wheat gluten
  • 20 g cornstarch

Instructions:

  1. Dissolve the solids. Mix 120 ml warm water with 1 tsp baked baking soda and 1/2 tsp sea salt until completely clear. Note: This ensures the alkalinity is evenly distributed.
  2. Combine the proteins. Whisk 300 g high protein bread flour and 1 tbsp vital wheat gluten in a large bowl.
  3. Form the crumbles. Slowly pour the water mixture into the flour while stirring with chopsticks until the mixture looks like dry breadcrumbs.
  4. Press the mass. Use your hands to press the crumbs into a solid ball. It will feel very dry and difficult.
  5. Initial knead. Knead the dough for 5 minutes until it mostly holds together, even if it looks slightly shaggy.
  6. First rest. Wrap the dough tightly in plastic and let it sit at room temperature for 30 minutes.
  7. Laminate the dough. Roll the dough out into a rectangle, fold it in thirds like a letter, and roll it again. Repeat 3 times until the surface looks silky and smooth.
  8. Thin the sheet. Roll the dough to your desired thickness (about 1-2mm) and dust generously with 20 g cornstarch.
  9. Cut the strands. Fold the sheet and slice into thin noodles with a sharp knife or run through a pasta cutter.
  10. Boil and serve. Cook in boiling water for exactly 2 minutes until they float and turn slightly translucent.