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Fresh udon noodles on wooden board.

Homemade Udon Noodles from a Japanese Udon Master

Get ready to make these easy homemade udon noodles from scratch... with your feet! Only 4 ingredients stand between you and these fresh Japanese noodles, just waiting to be added to a big bowl of soup.
Course Dinner
Cuisine Japanese
Prep Time 10 minutes
Cook Time 5 minutes
Resting time 30 minutes
Total Time 45 minutes
Servings 4 portions
Calories 364kcal
Cost $5




  • Mix salt into the iced/cold water and stir until dissolved. Reserve 2 tbsp for later.
    1 tbsp salt, 200 ml water
  • Place the flour in a large mixing bowl. Pour the salt water over the flour (except for the reserved amount). Using your finger tips in the shape of claws, mix the flour and salt water together until they bind into fluffy strips.
    400 g plain flour / all purpose flour
  • Add remaining 2 tbsp of salt water and knead with the thumbs and palms of your hands, gradually forming a rough ball shape.
  • Place the dough ball in a thick plastic bag and spread out using your feet. When it becomes approximately 20 cm / 8 inches wide, hop off and fold the dough over itself four times (like closing the lid of a cardboard box). Pop it back in the plastic, and spread again with your feet. Repeat this around 20 - 30 times (not a typo - this is how you get that perfect udon texture!).
  • Remove from plastic and fold up into clam shape. Press edges into centre of the ball removing as much air as possible. Place into a plastic airtight bag and cover with a tea towel. Rest in a warm place for 30 minutes.
  • Remove from plastic bag onto floured surface and press dough into a flat circle with the palms of your hands. Dust liberally with cornstarch and roll out using a rolling pin until 1 cm / ½ inch thick.
    cornstarch / cornflour

If cutting with pasta maker:

  • Cut the dough into 4 equal sections, and molding the dough into a rough rectangular shape, feed it through the pasta roller on Size 0. Do this twice, before moving up to Size 1 and folding through twice, and finally on Size 2.
  • Now feed the dough through the fettuccine cutter on the machine. Dust with a little extra cornstarch if necessary to keep the noodles from sticking together.

If cutting by hand:

  • Roll the dough sheet around the rolling pin and continue to roll over itself, pressing forward four times to thin out the dough. Repeat this process rolling twice from top to bottom and then left to right. You want the dough to be around ½ cm / ¼ inch thick
  • Lay out the sheet of dough onto a cutting surface. Add plenty of cornflour and fold the dough in twice to a rough rectangular shape, like folding a letter.
  • Slice the dough into ½ cm / ¼ inch wide strips.
  • Unfold the noodles and gather in small sections into your hands and tap a few times against the cutting surface to remove excess cornflour. Gently pull apart each strip into separate noodles.

To cook the udon noodles:

  • Bring a large pot of water to boil. Pop in the udon noodles and cook for around 5 minutes until cooked through.


Tips to get this recipe just right:
  • If using a pasta maker, don't go any thinner than size 2 when rolling out. You want nice, thick and chewy noodles!
  • Keep an eye on the noodles while boiling them, as they do have the tendency to boil over. Simply reduce the heat slightly if this happens. Once the udon is floating while boiling, you know they're almost ready.
  • Flour: We use and recommend bread flour. The higher gluten percentage works well for getting the right udon texture. You can also use all purpose flour or whole wheat flour.
  • Kneading: With feet is best. You can use hands but it will be a lot harder. A stand mixer or KitchenAid is also okay, but only for the kneading step. Keep it on a low setting of around 2-3, as the dough is quite tough. Still use your hands to mix it initially and get the right texture.


Calories: 364kcal | Carbohydrates: 76g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 1942mg | Potassium: 107mg | Fiber: 3g | Sugar: 1g | Calcium: 15mg | Iron: 5mg