Homemade Udon Noodles 手打ちうどん

7 oz all-purpose flour (plain flour) (1 ½ cup + 3 Tbsp; I encourage you to use the kitchen scale; If you use a measuring cup, follow this method: fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Otherwise, 1 cup of flour ends up with more than 120 g.)

6 Tbsp water

3 ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (different varieties of salt will vary in weight, so it's important to use a scale)

potato starch/cornstarch (for rolling and dusting; if you're going to freeze udon noodles, you need to use potato starch/cornstarch as wheat flour tends to be absorbed by udon noodles and stick to each other)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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