Handmade Sōmen Noodles

Delicate Wheat Noodles Made from Scratch

Ingredients

• 2 cups all-purpose flour (or 1½ cups all-purpose + ½ cup cake flour for a softer texture)

• ½ teaspoon sea salt

• ½ cup cold water (adjust as needed)

• 1 to 2 teaspoons neutral oil (such as grapeseed or rice bran), for stretching

Method

1. Make the Dough
   Dissolve the salt in cold water. Gradually pour it into the flour, mixing by hand or with chopsticks until a shaggy dough forms. Knead for 8–10 minutes until smooth and firm. The dough should be pliable but not sticky.

2. Rest
   Wrap the dough in a clean cloth or cover with plastic wrap. Let it rest at room temperature for 30 minutes to 1 hour to allow the gluten to relax and hydrate fully.

3. Roll and Cut
   Divide the dough into two portions. Lightly flour a clean surface and roll each piece into a thin rectangle, about 1 to 2 millimeters thick. Brush the surface lightly with oil to prevent sticking. Fold gently and slice into very thin strands—aim for 1 to 2 millimeters wide.

   Alternatively, you may use a pasta roller on the thinnest setting and cut into fine noodles for consistency.

4. Cook
   Bring a large pot of water to a boil. Add the noodles and cook for 1½ to 2 minutes, stirring gently. Once tender, drain and immediately rinse the noodles in ice water to halt the cooking process and remove surface starch.

5. Serve or Store
   Use immediately in cold or warm preparations. If drying, hang in loose bundles on a rack for a few hours until firm. Store fresh noodles in the refrigerator for up to 2 days.

Notes

Sōmen is traditionally served chilled with dipping sauce, or added to brothy soups. In Okinawa, it is also stir-fried in sōmen champuru with vegetables and egg. These handmade noodles are delicate and require attention, making them ideal for slow kitchen days and ceremonial meals.