Ramen rocks socks! Back in our college days, Dave and I ate more ten cent ramen than we would like to admit. Today, we know all about the uglies in ramen seasoning packets and want no part of that business. In addition, popular packaged ramen soup noodles contain wheat. Gluten turns me into a hot mess. The alternative – we created our own delicious gluten free ramen noodle recipe. It’s so easy, especially if we make ramen noodles in our Philips Smart Pasta Maker (note – this recipe is designed for a pasta maker.)
We came up with two versions of ramen noodles made with eggs. The first one contains whey and acacia powder to provide the extra protein and fiber needed to give our noodles structure and texture. For more information about acacia powder click here to read our blog. The other recipe is dairy free and contains raw, sprouted rice bran protein giving the noodles a delicious, earthy flavor that we love. For the dairy free version, read the notes below the actual recipe.
How are Ramen Noodles Different from Pasta?
Ramen noodles are more alkaline than regular pasta, meaning that the pH is higher. A slightly higher alkaline pH gives ramen its characteristic taste, color, and springy texture. To make ramen noodles, we added a teaspoon of kansui to the water. Kansui contains potassium carbonate and sodium bi-carbonate in a water solution.
Alternatively, our ramen can be made with a combination of alkaline salts: sodium carbonate (1.8g) and potassium carbonate (.2g). The Noodle Bar in NYC makes their noodles with these two products, (you can find their alkaline wheat noodle recipe in Momofuku by David Chang & Peter Meehan.) Daniel Gritzer from Serious Eats prefers to cook his regular spaghetti noodles in baking soda for a quick ramen fix (click here to read his thoughts on the subject.) Feel free to try that trick if you are unable to locate kansui or alkaline salts.
Another option is to use baked baking soda. We have yet to experiment with it. Harold McGee of the NY Times wrote an informative article about baked baking soda. Click here to read it. We prefer Koon Chun Sauce Factory Kansui, and we use it in the recipe below.
It is so easy to make fresh noodles with the Philips Smart Pasta Maker that we usually whip a batch the day we eat it. However, when the week ahead looks extra crazy, we make a double batch, dry extra noodles on a rack, and store them in the refrigerator in an airtight container. Noodles stay delicious in the fridge for several weeks.
A quick note about the gums used in our recipes: we use both guar gum and xanthan gum, because the two gums together taste better and perform optimally. We have experimented with psyllium husk and konjac powder. When we feel we have the ratios correct – we will pass along that information. If you get to it first, please leave a comment below and let us all know. We love sharing!
Stay tuned for pasta recipes using manual pasta makers.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!
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Recipe Inspiration: Asia tour
Photos by DuPree Productions
Recipe Updated 9/21/18Print
Equipment: Philips Pasta Maker, Unbleached parchment, Measuring cups and spoons, Mixing bowl (s, m), Whisk, Chop stick
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring eggs to room temperature
- Separate eggs
- Set up pasta maker with desired shape accessory
Choose Gluten Free, Non-GMO & Organic ingredients.
- 2 Large Pasture Raised Eggs (100g)
- 3 Large Pasture Raised Egg Yolks (54g)
- 1 T Oil – we use Extra Virgin Olive Oil (15 ml)
- 1 tsp Kansui (6.5g potassium carbonate & sodium carbonate solution)
- Enough water to total 160 ml (use the measuring cup provided with the pasta maker)
- 144g (5 oz) Flour Farm Organic Gluten Free Flour Blend (1 1/3 C)
- 85g (3 oz) Tapioca Flour (3/4 C)
- 2 T Raw Grass Fed Whey (10g)
- 2 tsp Xanthan Gum (6g)
- 1 tsp Guar Gum (3g)
- 1/2-1 tsp Extra Fine Pink Himalayan Salt (3-6g) depending on taste
- 1/2 T Acacia Fiber – Optional, but greatly enhances texture (3.5g)
Please read the prep note above, thank you!
Step 1: In a small bowl, beat the eggs, oil, and kansui together with a whisk until thoroughly combined. Pour the mixture into the ml measuring cup provided with the pasta maker. If the amount does not equal 160 ml, add enough water to fill up to that line. If you have more than 160 ml, remove enough of the egg mix until the amount equals 160 ml. If you add too much liquid, the dough will not extrude properly.
Step 2: In a medium bowl, whisk together the dry ingredients.
If you are eating the pasta right away – start the water to boil. Salt the water according to your taste.
Step 3: Turn on the pasta maker. Follow the instructions for your maker using the liquid with egg function for TWO knead cycles. Our pasta maker has a three minute knead cycle, and we knead for 6 minutes before the machine starts to extrude. If your pasta maker has a knead cycle of 6 minutes or more, use only ONE knead cycle.
Step 4: Either transfer your delicious needles to boiling water or dry on a rack for several hours. If eating fresh out of the machine, cook noodles for 2-3 minutes (depending on your shape) or until your desired taste.
Step 5: Drain noodles and divide between four bowls. Pour broth over the noodles and top with your favorite ingredients. Slurp up your noodles immediately.
To make dairy free ramen: Omit the whey and acacia fiber. Add 1 T (8g) of Raw, Sprouted Brown Rice Protein. Also, add one more egg yolk (for a total of 4 egg yolks.) The liquid requirement for this recipe is 180 ml. Add enough water or remove enough egg mixture to have a total of 180 ml. Follow the directions listed above. Easy-peasy!
The nutrition information below is for the recipe as listed above using the acacia fiber and 3g of salt. Each serving is about 57g (2 oz). Nutrition facts for the dairy free version are as follows: 240 Calories, Saturated fat 2g, Unsaturated fat 7g, Cholesterol 185mg, Sodium 370mg, Total Carbohydrate 32g, Fiber 3g, Sugar 1g, Protein 7g.
- Serving Size: 57g
- Calories: 240
- Sugar: 1g
- Sodium: 370mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 165mg
Keywords: Gluten Free Ramen Noodles Philips Pasta Maker