Make an alkaline water solution. Dissolve the sodium carbonate into 1/2 cup of warm water, stirring until the powder has dissolved and the water becomes cloudy.
Measure 2 cups of flour into a mixing bowl, and make a well in the center.
Pour the alkaline water into the flour, and notice as the color begins to become the characteristic yellow hue of ramen noodles as the alkaline water reacts with the flour.
Using a wooden spoon, stir the mixture until the ingredients are well combined and the dough comes together into a single ball. If the mixture seems too dry, add a bit more water (not alkaline water, just drinking water) a teaspoon or two at a time, until a cohesive consistency is reached.
Allow the dough to rest for half an hour at room temperature. Cover or wrap it so that it does not dry out.
Knead the dough by hand for 3-5 minutes on a lightly floured surface.
Divide the dough into 2 or 3 pieces. Cover the remaining portion of the dough again, and form the piece you are working with into a flattened patty shape.
Roll the dough through the pasta machine at the widest setting. If the first pass through leaves the dough rough and ragged, simply fold the dough in half and run it through again, as many times as needed, until the dough is smooth and uniform.
Repeat on the next lowest setting, but do not fold the dough over in half again. Continue reducing the thickness of the rollers so the dough gradually gets thinner and thinner. If the dough begins to stick, dust it lightly with flour.
When the dough has reached the desired thickness, about a sixteenth of an inch, cut it into manageable lengths and spread it over a work surface to dry for 10-15 minutes.
Pass the rectangles of dough through the small “angel-hair” cutter on a pasta maker. If the dough sticks, or does not cut well, dust it with flour, or let it sit a while longer to dry out a bit.
If the noodles will be used right away, simmer them in boiling water for 1 minute, then rinse them in cold water before adding them to the broth.
To dry the noodles, hang a thin rope such as nylon clothesline, or parachute cord, in a convenient place in the kitchen. Choose a rope that does not have fibers that can stick to the noodles; synthetic rope tends to be best for this, while cotton, hemp, and burlap tend to shed tiny strings onto the noodle.
Catch each bundle of noodles as it comes out of the cutter, and hand it on the noodle-line.
Spread the noodles out so that there is room for them. Allow the noodles to hang until dry, 6 hours-overnight.
When fully dry, they can be stored in an airtight glass container for several weeks.
It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old-fashioned way and come by the store to speak with one of our in-house experts.