This easy Jamie Oliver Ramen Noodles Pasta Recipe is perfect for a quick and satisfying meal. Made with simple pantry ingredients like rye and plain flour, it delivers chewy, authentic noodles in just minutes. Customize with your favorite toppings or broths, and enjoy a hot, comforting dish that’s both flexible and flavorful.
Ingredients Needed
- 40g (1.4 oz) rye flour
- 300g (10.6 oz) strong white flour
- 150g (5.3 oz) plain flour
- 1 teaspoon kansui powder (see tip)
- Cornflour (cornstarch), for dusting
How To Make Ramen Noodles Pasta
- Toast the Rye Flour: Toast the rye flour in a large dry pan over medium heat for 4 minutes, but don’t let it color. Place it in the bowl of a freestanding mixer.
- Mix the Flours: Combine the toasted rye flour with the strong white flour and plain flour in the mixer.
- Prepare the Water: Dissolve the kansui powder and 1 teaspoon of sea salt in 420ml (1 ¾ cups) of cold water.
- Form the Dough: Gradually add the water to the flour mixture, slowly beating with the dough hook. Once incorporated, beat on high for 10 minutes until it forms a grainy dough (it shouldn’t feel sticky).
- Chill the Dough: Wrap the dough in clingfilm (plastic wrap) and refrigerate for 1 hour.
- Roll the Dough: Once chilled, cut off a manageable piece of dough. Cover the rest with a damp tea towel to prevent drying. Roll the dough through a pasta machine, starting with the widest setting. Fold the dough back into the middle, then roll through again. Continue working through the settings until the sheets are 1–2mm (0.04–0.08 inches) thick.
- Cut the Noodles: Switch to the noodle attachment and cut the dough into 1–2mm (0.04–0.08 inches) thick noodles. Toss them in cornflour (cornstarch) to prevent sticking. Repeat with the remaining dough.
- Cook the Noodles: Plunge the noodles into boiling water for 45 seconds. Remove and shake off any excess water.
Recipe Tips
- Toast the rye flour carefully: Keep stirring and watch it closely to prevent burning, as burnt flour can affect the flavor of the noodles.
- If you can’t find kansui powder: Scatter a thin layer of bicarbonate of soda on a lined tray and bake at 120ºC (250ºF) for 1 hour. Let it cool, then store it in an airtight container.
- Chill the dough properly: Letting the dough rest in the fridge for an hour helps it firm up and makes it easier to roll and cut.
- Dust with cornflour generously: Toss the noodles well in cornflour (cornstarch) to stop them from sticking together after cutting.
- Cook noodles quickly: Only boil the noodles for 45 seconds to keep their chewy texture. Overcooking will make them mushy.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover noodles cool to room temperature. Place them in an airtight container or zip-lock bag, and store them in the fridge for up to 3 days.
- Freeze: Allow the noodles to cool completely. Dust lightly with cornflour to prevent sticking, then place in a freezer-safe bag or container. Freeze for up to 1 month. To use, thaw in the fridge overnight before cooking.
- Reheat: Add the noodles to a pan with a splash of water or broth, and stir over medium heat for 2–3 minutes until heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 100g)
- Calories: 278
- Total Fat: 1.1g
- Saturated Fat: 0.2g
- Total Carbohydrate: 63.4g
- Dietary Fiber: 3.3g
- Sugars: 1.2g
- Protein: 7.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Tortiglioni Pasta Recipe
- Jamie Oliver Asparagus Pasta
- Jamie Oliver Prawn And Tuna Pasta Recipe
- Jamie Oliver Tuna Fettuccine Pasta
Jamie Oliver Ramen Noodles Pasta Recipe
Description
This easy Jamie Oliver Ramen Noodles Pasta Recipe is perfect for a quick and satisfying meal. Made with simple pantry ingredients like rye and plain flour, it delivers chewy, authentic noodles in just minutes. Customize with your favorite toppings or broths, and enjoy a hot, comforting dish that’s both flexible and flavorful.
Ingredients
Instructions
- Toast the Rye Flour: Toast the rye flour in a large dry pan over medium heat for 4 minutes, but don’t let it color. Place it in the bowl of a freestanding mixer.
- Mix the Flours: Combine the toasted rye flour with the strong white flour and plain flour in the mixer.
- Prepare the Water: Dissolve the kansui powder and 1 teaspoon of sea salt in 420ml (1 ¾ cups) of cold water.
- Form the Dough: Gradually add the water to the flour mixture, slowly beating with the dough hook. Once incorporated, beat on high for 10 minutes until it forms a grainy dough (it shouldn’t feel sticky).
- Chill the Dough: Wrap the dough in clingfilm (plastic wrap) and refrigerate for 1 hour.
- Roll the Dough: Once chilled, cut off a manageable piece of dough. Cover the rest with a damp tea towel to prevent drying. Roll the dough through a pasta machine, starting with the widest setting. Fold the dough back into the middle, then roll through again. Continue working through the settings until the sheets are 1–2mm (0.04–0.08 inches) thick.
- Cut the Noodles: Switch to the noodle attachment and cut the dough into 1–2mm (0.04–0.08 inches) thick noodles. Toss them in cornflour (cornstarch) to prevent sticking. Repeat with the remaining dough.
- Cook the Noodles: Plunge the noodles into boiling water for 45 seconds. Remove and shake off any excess water.
Notes
- Toast the rye flour carefully: Keep stirring and watch it closely to prevent burning, as burnt flour can affect the flavor of the noodles.
- If you can’t find kansui powder: Scatter a thin layer of bicarbonate of soda on a lined tray and bake at 120ºC (250ºF) for 1 hour. Let it cool, then store it in an airtight container.
- Chill the dough properly: Letting the dough rest in the fridge for an hour helps it firm up and makes it easier to roll and cut.
- Dust with cornflour generously: Toss the noodles well in cornflour (cornstarch) to stop them from sticking together after cutting.
- Cook noodles quickly: Only boil the noodles for 45 seconds to keep their chewy texture. Overcooking will make them mushy.
Jamie Oliver Ramen Noodles Pasta Recipe