Homemade Ramen Noodles

Directions

1. Preheat oven to 275°.
2. Place baking soda on a baking sheet; spread into a thin layer. Bake 1-1/2 hours. Set aside to cool. Measure out 1 tablespoon baked baking soda for this recipe; store the remaining in an airtight container for future use.
3. Measure 1 cup cold water in a liquid measuring cup. Stir in 1 tablespoon baked baking soda and salt until dissolved.
4. Place 4 cups flour in the bowl of a stand mixer fitted with a dough hook. Turn mixer to low; trickle in water with dissolved baking soda and salt. Increase speed to medium; mix 3 minutes or until dough is shaggy. Add additional water if dough is dry at the bottom. Let the machine knead the dough 3 more minutes. Remove dough from the mixing bowl; knead by hand until it comes together in a ball. Cover dough in plastic wrap; rest at room temperature for 30 minutes.
5. Set up pasta roller attachment on a stand mixer. Cut dough into 6 equal parts. Put pasta roller on its widest setting. Flatten the first pasta ball into a disk with the palm of your hand, making sure the edge is thin enough to fit in between the rollers; run the dough through. Reduce setting one notch. Fold the dough sheet in half lengthwise; run it through the machine again with the dough facing the same direction. Repeat until dough has passed through the lowest setting; dusting with flour as needed. Repeat with remaining 5 dough balls.
6. Put a small amount of flour in a flat work surface; place a sheet pan next to work surface for finishing noodles. Set pasta machine to angel hair or spaghetti cutter. Send each piece through the cutter, catching the noodles as they exit the machine. Run the cut noodles through the pile of flour, lightly coating all sides; curl the finished noodles into the shape of a bird's nest. Repeat with remaining dough.
7. Use noodles in your favorite ramen recipes, or freeze for later use.