Egg Noodles for Ramen (Chijire Tamago Men)

Sift 300 g bread flour into a large bowl and make a well in the center.

Place a measuring jug on digital scales and set the weight to zero. Crack an egg into the jug to weigh it, and then top up with filtered water so that the total is 105 g egg + water. (See note if doubling or tripling the recipe.)

Add ½ tsp salt and whisk until the salt is completely dissolved and everything is combined.

Pour the mixture into the well in the flour little by little while whisking with chopsticks.

Whisk until large shaggy crumbs form.

Transfer to a sealable ziplock bag and rest for 30 minutes at room temperature.

After 30 minutes, place the bag on the floor and knead it with your feet until it has pressed together to form a dough.

Remove the dough from the bag and fold it in half. Return it to the bag and knead with your feet again. Continue to fold and knead until the dough becomes smooth.

Return the dough to the bag, seal securely and refrigerate overnight, preferably 24 hours if time permits.

Transfer the dough to a clean surface and dust the top with potato starch (katakuriko). Roll it as thin as you can by hand and then cut it into 4 smaller pieces so that they fit the width of your pasta machine.

Starting with the widest setting (for me, it's "0"), roll each piece through the pasta machine. Reduce the thickness and repeat until your dough is about 1.5mm thick. (For me, I roll until I reach setting "5").

Attach a 2-3mm cutting attachment and feed each piece through.

Sprinkle each batch with potato starch (katakuriko) to prevent sticking.

Gently knead and scrunch the noodles to create the wave effect. If you notice the noodles sticking together, add more starch.

Bring a pot of water to a rolling boil and boil the noodles for 1 minute 30 seconds. Alternatively, wrap and refrigerate for 2-3 days, or freeze for up to 1 month.

Enjoy!