How to Make Authentic Homemade Ramen Noodles from Scratch

If you’ve ever wondered how to make homemade ramen noodles, try this dependable recipe. After several trials I developed a consistent method for making ramen noodles from scratch that works every time. They also freeze well, so make a large batch to use in all your favorite ramen dishes.

I discovered early on that measuring flour by volume can be unreliable for this recipe. After a few inconsistent results I switched to weighing the flour, which made the dough much more predictable. If you bake often you might recognize this—scooping flour from a bag can vary a lot from one attempt to the next.

The first recipe I tried was from my friend Lorraine of Not Quite Nigella. Her noodles tasted great, but sometimes the dough behaved differently when run through the pasta cutter—sometimes it separated into strands, other times it clumped. That inconsistency turned out to be a measurement issue rather than a problem with the recipe itself.

I also experimented with a Lucky Peach recipe that included a method to turn baking soda into a stronger alkaline salt by baking it in the oven. That dough had excellent texture and passed easily through the pasta cutter, but the finished noodles had an overpowering alkaline flavor, similar to overused baking soda in baked goods.

Since I preferred the texture from the Lucky Peach method but liked Lorraine’s flavor, I combined the two approaches. This hybrid uses all-purpose flour like Lucky Peach recommended but keeps a modest amount of baking soda plus egg, as Lorraine suggested, to create the springy ramen texture without the harsh alkaline taste. A few adjustments produced a reliable ratio of flour weight to liquid volume.

The dough is fairly dry, so I use a stand mixer with a dough hook to combine and knead it. Be aware that the mixer will work hard; you may need to steady the bowl while it kneads. If you prefer, you can knead by hand, but expect to put in more elbow grease: knead five minutes, let the dough rest twenty minutes, then knead again before refrigerating.

When the dough is ready, roll it through a manual pasta machine and then use the cutter attachment to form the noodles. You can cook them right away or freeze them for later use.

To freeze, arrange the noodles in loose, floured mounds on a baking sheet so each mound is about two servings. Freeze until solid, then transfer to a gallon freezer bag or other sealed container. There’s no need to thaw before cooking—add them straight to boiling water or broth and cook a little longer than fresh noodles.

This batch yields roughly 8 to 12 servings depending on how you use them (about 10–12 for soup, 8–10 for stir-fry). They work wonderfully in pork belly ramen, birria ramen, shoyu or miso ramen, shrimp ramen, or any broth you prefer. Top with crispy pork belly, chashu, menma, and soy sauce eggs for a complete bowl.

How to Make Homemade Ramen Noodles

Step 1: Whisk the dry ingredients together, then add the beaten eggs and warm water. Mix in a stand mixer fitted with a dough hook until the ingredients are moistened, then increase the speed slightly and continue mixing until a dough ball forms. Once formed, knead with the dough hook for about 5 minutes until the dough is smooth.

Step 2: Shape the dough into a rectangle, wrap it, and refrigerate for at least one hour (but not more than overnight).

Step 3: Generously flour a rimmed baking sheet and divide the chilled dough into six equal pieces. Flatten one piece into a rough rectangle about 1/2 inch thick, flour it well, and feed one end through a manual pasta machine starting on the thickest setting. Progressively roll it through thinner settings until the sheet reaches the desired thickness. For shorter noodles, cut the sheet in half crosswise before cutting.

Step 4: Attach the finest cutter (spaghetti-sized works well), dust the blades with flour, and run the dough through to cut. Dust the noodles with flour to keep them separate, then place them on the prepared baking sheet. Repeat with the remaining pieces.

Step 5: Cook the noodles in plenty of boiling water or broth for 1 to 2 minutes until tender. If cooking from frozen, add the noodles to boiling liquid and cook about 30 seconds longer than fresh noodles.