Fresh Ramen Egg Noodles From Scratch Recipe

Place all-purpose flour semolina flour sea salt and garlic powder in a food processor. Pulse to blend well. Reduce speed to low. Add egg and sesame oil through the feeder.

Increase speed to high. Add 1 tablespoon water reduce speed to low and blend. Set speed back to high; continue adding water 1 tablespoon at a time and blending on low until dough forms into a ball. Stop adding water immediately and allow blades knead the dough about 3 minutes.

Turn dough out onto your work surface and dust lightly with flour. Knead by hand until no longer sticky. Let dough rest in a small bowl 20 to 25 minutes.

Run dough through a pasta machine (such as Marcato Atlas brand) starting on the thickest setting. Turn dial to a narrower setting of 7 or 8 or according to manufacturer's instructions; roll until dough reaches desired thinness. Pass dough through a spaghetti attachment onto a rack or lightly floured board. Let noodles dry at least 10 minutes.