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how to make thick white noodles

  • Serves: 2
  • Japanese: Udon no uchikata
How to Make Thick White Noodles


  • 200 g all-purpose flour
  • 10 g salt
  • 90 ml water (It is better to use water whose hardness is less than 100 mg/L - soft to moderately hard water.)
  • suitable amount potato starch or flour

step 1:

Mix the salt and water together in a measuring cup. Put the flour in a big bowl and gradually add the salted water.


step 2:

Stir the flour mixture and knead well. (If the room temperature is too high or humidity too low or an air-conditioner or fan blows on the dough, you must add a small amount of water to prevent it becoming too dry.)


step 3:

Knead the dough several more times.


step 4:

Put into a plastic bag and keep at room temperature for 1 hour. Remove from the plastic bag. Dust the dough with potato starch or flour and also dust the board on which the dough will be placed.


step 5:

With a rolling pin, flatten out the dough into a square shape of 25 cm. wide. Dust both sides with potato starch or flour.


step 6:

Hold the far side and fold it over 1/4. Hold the opposite side and fold it over 1/4.


step 7:

Then fold in half.


step 8:

Cut into 3 mm. strips. Refer to “How to boil thick white noodles” for boiling details.