• Place the flour, water, kansui and salt into a stand mixer bowl
• Using a dough hook, bring together to form a dough
• Shape into a ball on a lightly dusted surface then cover with a damp cloth and leave to rest for 15 minutes
• Use a rolling pin to press the dough until flat enough to fit through a pasta roller on the widest setting
• Roll the dough through the pasta roller at the widest setting until it comes together to form a smooth, solid sheet, folding in thirds and turning between each pass
• Then pass through the next two settings, one pass per setting
• Fold in half lengthwise and pass through the widest setting once
• Fold in half lengthwise, cover with a dry towel and leave to rest for 30 minutes
• Unfold the dough on a lightly dusted surface then pass through the roller once on the widest setting
• Reduce the settings one step at a time, for 3 more passes
• Use an angel hair pasta cutter and cut the dough
• Dust the noodles with corn flour to separate the strands then cover and set aside to rest for 24 hours *

to cook:

• Bring a large pot of water to the boil, add salt then add the noodles
• Cook for 90 seconds, drain and rinse under cold water
• Add to your broth to make ramen