1. Make the salt water: Combine the salt and water in a bowl and stir until dissolved. In winter, use lukewarm water instead of cold.

2. Combine: Put the flour into the plastic bag, add all the salt water, seal the bag with some air inside, and shake for about 5 minutes.

As you shake, the flour will form small clumps. This step is important for making Sanuki udon.

Gather the dough together in the bag with your hands to form a ball.

3. Knead with your feet: Place the dough (still in the bag) between sheets of newspaper and step on it to flatten (leave the bag open). Step 20 times.

After flattening, fold the dough in the bag and shape it into a ball again. Repeat the process of stepping 20 times and folding, for a total of 4 times.

4. Rest the dough: Shape the dough into a ball, close the bag, and let it rest at room temperature. In summer, rest for 1 hour; in winter, 2–3 hours.

5. Roll out: Sprinkle flour on a large board or countertop, place the dough on it, and roll it out with a rolling pin into as close to a rectangle as possible. Roll to about 1/8 inch thick (3mm).

Rolling the dough around the pin and pressing helps speed up the process. Try to roll it out thin and evenly.

6. Cut: Sprinkle flour on the surface, then fold the dough back and forth like an accordion (alternating folds).

Cut into 1/8 inch (3mm) wide strips with a knife. If you’re not boiling right away, separate the noodles and dust with flour to prevent sticking.

7. Boil: Use the largest pot you have. For every 3 1/2 ounces (100g) of noodles, use at least 4 cups (1L) of water. Add noodles to boiling water and cook for 10 minutes.

8. Finish: For cold udon (zaru udon or bukkake), serve directly in a bowl. For hot udon (kake udon), briefly dip the noodles in hot water for a few seconds before serving.

I’ve posted a recipe for authentic bukkake udon broth! See Recipe ID:19947724