Sorry this isn’t a ramen recipe, but I wanted to show you if you have extra pasta dough you can make some ramen noodles! Step up your left over ramen with fresh noodles instead of dry ramen…or top ramen noodles. Not that that is a problem, no judgement yo…you work with what you have.
Here is the pasta recipe that I use:
- 3 1/2 cups of unbleached AP flour
- 4 eggs
- water (enough that the dough is a smooth ball…not too sticky and not a frazzled dry mess)
Make the ball of dough, rest for 1 hour, and roll out! You can roll out and cut the pasta yourself (don’t be afraid to use a bunch of flour! It will keep the noodles from sticking), or use the pasta maker’s taglierini attachment.
…or you can make real ramen noodles which I haven’t learned yet. Next best thing is repurposed pasta dough whoot!
Oh, and the ramen broth is from Tsujita LA. The restaurant is always packed and I never knew why until the boo and I tried it. OH MY DAMN. Worth the wait and it lived up to the hype. You can see the little fat droplets in the picture…it was THAT fatty and flavorful. Here is a link to the restaurant: http://tsujita-la.com/