| Consider this Noodle 201 No Images? Click here  38%-Hydration, Whole Wheat Homemade Ramen Noodles  This recipe is a more advanced version of our original homemade ramen noodle recipe. If this is your first time making alkaline noodles at home using a pasta machine, please use the first recipe instead. The difference between this recipe and the previous one is that it makes a drier dough, which is, consequently, much more difficult to work with. Aside from the high-protein bread flour, vital wheat gluten, and baked baking soda called for in the previous recipe, this recipe also requires potassium carbonate, which you can buy online. These noodles can feasibly be used with most any ramen broth recipe. The thickness of the final noodle is up to you. Consider this Noodle 201. If you want to got to Noodle 202, try your hand at the 35% hydration version. The Kitchen Essential  Jeweler's Scale We strongly recommend using a jeweler's scale to measure out the quantities of the salts and the vital wheat gluten to make sure they are accurate. In case you missed Ramen 101 
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