Jamie Oliver Ramen Noodles Pasta Recipe

I didn’t plan on making ramen noodles. Honestly, I was just trying to clean out the flour bin before it exploded across the kitchen again (IYKYK). But then I found a post-it I’d scribbled months ago: “make homemade ramen??” — double question mark and all. The weather was gloomy, I had nothing urgent to do, and something in me said yeah… now’s the time.

Making these noodles is oddly soothing. There’s something about flour flying and dough fighting back a little that just feels… honest. You don’t need fancy gear (though a pasta roller helps if you’ve got one hiding in a cupboard like mine was). The dough’s a little stiff, the cutting can get messy, and you’ll definitely need to dust more flour than you think — but when you drop those fresh noodles into bubbling broth and they come out springy, slurpable, and golden? You’ll never buy the plastic-wrapped stuff again. Or at least not without a twinge of guilt.

Why You’ll Love It

• Way easier than it looks. You’ll feel smug.
• They freeze beautifully — make a stash and thank yourself later.
• Chewy, springy, proper ramen texture. Not spaghetti pretending to be ramen.
• Works in soup or stir-fry — whatever mood you’re in.
• You control the salt, the chew, the shape — it’s yours.
• Feels like a little kitchen flex, even if no one sees it.

Ingredients

• 3 cups all-purpose flour (408g)
• 1 tsp fine sea salt
• 1 tsp baking soda
• 2 large eggs, beaten
• ½ cup warm water

How to Make It

Get everything in the bowl:

In the bowl of a stand mixer, whisk the flour, salt, and baking soda. Add your beaten eggs and warm water. No stand mixer? Use a big bowl and your hands — messy but satisfying.

Let the dough fight back:

Use the dough hook on low to bring it together, then knead for 5 mins until smooth. If it’s crumbly at first, don’t panic. Press it together, keep going. It’ll get there. Hand-kneading? Same deal, just more elbow grease.

Rest and chill:

Shape the dough into a rectangle, wrap it, and stick it in the fridge for at least an hour. (I forgot mine once and left it overnight — still fine.)

Divide and conquer:

Pull the dough out, cut it into 6 hunks. Keep them covered so they don’t dry out while you work. Flatten one chunk into a thick-ish rectangle and flour it like it just snowed.

Roll and thin the dough:

Run it through your pasta roller starting at the thickest setting (1), then keep going thinner, up to setting 4. If you don’t have a machine, roll with a pin as thin as your arms can handle.

Cut those noodles:

Dust the cutter with flour and run your sheet through the spaghetti setting. Or slice by hand — rustic is still ramen. Dust noodles well and pile them on a floured tray.

Cook fast and hot:

Drop them into boiling water or broth. 1 to 2 minutes, max. They cook so fast it’s almost rude.

Common Mistakes and How to Dodge Them

Why’s my dough so dry?
It’s meant to be stiff — but if it won’t come together at all, try mixing it by hand before adding more liquid.

My noodles stuck together like a crime scene.
You didn’t use enough flour. Toss them in it after cutting, and keep them separate on the tray.

They turned green in the fridge?!
That’s oxidation. It’s safe, just a bit weird-looking. Try to cut and freeze them within 18 hours.

Why are they mushy in the soup?
Overcooked. Two minutes, tops. Less if your broth is really hot.

Storage and Reheating

• Fridge: Keep fresh dough for up to 1 day — but better to cut and freeze.
• Freezer: YES. Freeze floured noodles on a tray, then bag them. Boil from frozen — just add 30 seconds.
• Reheat: These are noodles, not leftovers. Once cooked, eat immediately.

Frequently Asked Questions

Do I really need a pasta machine?
Nope. It’s easier, sure. But a rolling pin and sharp knife totally work.

Can I make them without eggs?
Yes — it’ll change the texture slightly, but it’s still doable. Add a splash more water.

Is baking soda the same as kansui?
Not quite, but it’s the closest pantry swap. It gives that signature chew and colour.

How many does this feed?
Depends — for ramen soup, you’ll get 10–12 servings. For stir-fry mains, more like 8.

Nutrition Facts (Per Serving)

• Calories: 127
• Fat: 1g
• Carbs: 23g
• Protein: 4g
• Sodium: 299mg
• Sugar: 0g