Unless you’re in the habit of visiting first-class ramen shops, these spelt ramen noodles will be a revelation. In the classic Japanese movie Tampopo, two altruistic milk truck drivers help a ramen shop owner master her art. Much concern is expressed about whether her noodles demonstrate “sincerity;” when you try this recipe, you can be sure your noodles will be as sincere as the day is long.
This recipe makes 1-2 portions of spelt ramen noodles—scale up for as many servings as you’ll need. These are thin fresh egg noodles that will work equally well in Italian pasta dishes. Don’t undersalt it, especially if you’re making multiple servings. If you like, you can make extra noodles and dry them for later use.
Spelt Ramen RecipePrep Time: 1 hour and 90 minutes
Cook time: 3 minutes
Makes: 1 serving
- 3/4 cup/90 grams white spelt flour
- 1 large egg
- 1 pinch salt
- 1 tablespoon water/15 milliliters (plus extra)
- Mix the spelt flour and salt in a large bowl. Build a well for your egg and water, and scramble it, gradually incorporating more flour into the mixture.
- When dough comes together into a ball that can be handled, turn out on a floured surface and knead, adding water in drops as necessary if too dry, for about 10 minutes.
- Cover dough with plastic wrap or a damp kitchen towel and let rest 30–60 minutes.
- Flatten dough and roll out to desired thickness with a rolling pin or pasta machine. Cut to desired thickness by passing through a pasta machine cutters or liberally flouring surfaces, folding in thirds, and slicing with a sharp knife. Toss pasta gently with fingers and a little flour to keep it from sticking together or hang to dry on a pasta drying rack.