The outside is silky. The inside is chewy. The noodles are slurp-able and elastic. Three thumbs up for tonight. We are making progress. We ate these in a sauce of broth, butter, and soy sauce.
Udon Noodles v3
100 grams AP flour
100 grams durum flour
100 grams water
3 grams salt
0.5 grams baking soda
Dissolve salt and baking soda in water. Combine the flours in a medium bowl. Add the water. Knead the flour and water together in a bowl into a ball. Wrap in plastic wrap and let rest 10 minutes. Unwrap and knead for 1-2 minutes until the dough is silky. Wrap in plastic wrap and let rest 10 minutes. Unwrap and knead for another 1-2 minutes. Wrap the dough and refrigerate several hours or overnight. Remove the dough from the refrigerator and allow it to come to room temperature, about an hour. Roll the dough through a pasta sheeter or by hand until it is 1/8 inch thick. Cut the dough into 1/8 inch strips. Boil the noodles for 7 minutes until they are cooked through and chewy.
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