Handmade ramen noodles, dried into nests

Heat a third of a cup of water with half a tablespoon of baking soda in a saucepan over medium-high heat, stirring.

Combine 185 g bread flour and a pinch of salt. When the water starts to bubble, turn off the heat and slowly pour it in while mixing, 5 to 10 seconds until the water is absorbed; the dough should be flaky and fairly dry.

Knead in the bowl about 30 seconds, then on a flat surface 1 to 2 minutes, flattening it as much as possible.

Feed through the pasta roller on the widest setting; fold and feed again, a third time if needed, until smooth.

Increase the thinness setting one step at a time, feeding through each time, up to number four.

Cut the sheet in half for two portions and feed each through the spaghetti cutter, catching the noodles on a long skewer or chopstick.

Quickly dust the noodles with a little flour and comb them gently with the fingers so they do not stick; twirl into nests on a floured baking tray.

Dry the nests three days, flip and dry another three days; a fan speeds drying. Cook the dried nests about 7 minutes in boiling water.