1 cup unbleached all purpose flour
3/4 tsp. Kansui
1/4 cup +3 tbsps warm water
Step 1 - Mix your flour and kansui together, then make a well in the center. Pour the warm water in the center and knead the dough together by hand. It should be slightly dry and tacky (not wet or super crumbly. Wrap tightly and refrigerate for 1 hour.
Step 2 - Roll out dough on a lightly floured surface, then cut into 4 sections. Laminate the dough (putting it through on the 0 setting a few time and try folding the dough between passes). One section at a time start and 0 on your past machine, gradually work from the zero setting down to 6. Then put through a thin spaghetti type attachment. Lightly dust with flour, let dry for an hour then store in an air tight container for up to a week. Cook in broth for only 1-2 minutes and add your favorite extras for fresh ramen bowls :)