300 grams bread flour (about 2 cups)
1/2 cup warm water
1 teaspoon Koon Chun Potassium Carbonate & Sodium Bi-Carbonate (kansui)
When you’re ready to cook it, prepare a large pot of boiling salted water. Each ball will make enough for 2 bowls of ramen, so figure out how much you need. Flour the dough generously and roll it out to the 3 setting on your pasta roller. Cut the dough in half so you have two sheets of dough a little over 1 foot long and flour generously again.
Use the spagetti attachment to cut the pasta into long thin noodles, dusting them with flour as they are cut to keep them from sticking together.
Boil the noodles until they are slightly firmer than the final consistency you want, since they will continue cooking after you remove them from the water. I usually let them boil for about one minute.