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A process of homemaking udon noodles refered to some pictures and explanations

 

1. Mixing (mizumawashi)

 Mixing

Stir all purpose flour into the salt water 3 times

2. Stomping (ashibumi)

Stomping

To form gluten,stomp dough together with outside of the foot

3. Releasing air (he so dashi)

 Releasing air

Push out the air inside the dough

4. Sleep (Nekashi)

Sleep

Lay dough ball which air is released for more than 3 hours until ripen

5. Extending 1 (nobashi)

Extending 1

Press and extend the entire dough evenly with both hands

6. Extending 2

Extending 2

Make the corner using the roiiing pin

7. Extending 3

Extending 3

By adjusting the thickness of the dough,make one size larger square

8. Folding 1 (maki nobashi)

Folding 1

Rewinding the dough with rolling pin from 4 sides

9. Folding 2

Folding 1

Adjust the thickness of dough

10. Folding 3

Folding 3

Wind and press dough with roIling pin to about thickness of about 3mm

11.Cutting (hocho giri)

Cutting

Fotd the dough and cut with udon or soba knife in 3mm thickness

12. Finish (seamen kansei)

Finish

Ready,after gently sweeplng off the flour