Dissolve the salt thoroughly in the water, then combine with the flour. If you don't have all-purpose flour, you can use a 1:1 mix of bread flour and cake flour.

Using a food processor makes this much easier. Mix for about 30 seconds to combine the water and flour. Lightly knead and shape into a ball.

Place the dough in a thick plastic bag and step on it. Flatten, then reshape into a ball and step on it again. Repeat this process 5 times. If you prefer less chewy noodles, 1–2 times is enough.

Shape the dough into a ball, place it in a plastic bag, and let it rest for 1 hour in summer or 2 hours in winter.

After resting, dust the surface lightly with flour (all-purpose or cake flour) and roll out the dough to about 1/8 inch (3mm) thick with a rolling pin.

Generously dust both sides with flour, then fold the dough accordion-style. Use a cutting board (a tissue box can be used as a guide) to cut the noodles to your preferred width.

For regular noodles, cut to 1/8–1/6 inch (3–4mm) wide. For extra thick noodles, cut to 1/5–1/4 inch (5–6mm) wide.

Gently separate the noodles and shake off excess flour. (This also coats the cut edges with flour.)

Boil the noodles for about 10 minutes. For softer Hakata-style udon, boil for 30–60 minutes.

Watch the how-to video here (YouTube):

https://youtu.be/EqdG8KiQz84

For Marugame Seimen's seasonal 'Gyutoro Tama Udon' menu, see:

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