Udon Noodles

Stir 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt into ¾ cup plus 2 Tbsp. (198 g) water in a small bowl until dissolved. Place 3¼ cups (406 g) all-purpose flour in a large bowl and drizzle salt water evenly over. Stir with a spoon or chopsticks until water is absorbed and shaggy clumps form. Knead dough firmly in bowl until a tight, mostly smooth dough forms, 8–10 minutes (there may be some dry bits but there shouldn’t be any large patches of dry flour). Form dough into a ball and place inside a 2-gal. resealable plastic bag (or, split dough in half and place each in a 1-gal. resealable plastic bag). Seal bag, pressing out excess air and let rest 30 minutes.

Place bag with dough between 2 kitchen towels and place on the floor. Using your heels, step on dough to flatten into a thin disk (hold on to the counter so you don’t slip). Open bag and fold dough into quarters, like a piece of paper. Seal bag, pressing out air, and place back between kitchen towels. Step on dough until flat. Repeat process of folding and stepping 3 more times (5 total). The dough will feel noticeably softer at the end. Seal bag tightly and let dough rest at least 2 hours and up to 12 hours. (If storing longer than 2 hours, chill and bring to room temperature before using).

Flatten dough on a surface to ½" thick. Roll dough out to a 12x10" rectangle about ⅛" thick. For the most even noodles, trim the edges of the dough to make a neat rectangle.