*** Ramen Noodles

• 2 cups bread flour
• 1/2 cup warm water
• 1 tsp Potassium Carbonate & Sodium Bi-carbonate ("kansui" from an Asian market)

Mix the warm water and the kansui. Then add to the flour in your KitchenAid's mixing bowl. Using the dough hook, knead it until it forms a ball, about 5 minutes. The dough will be tough and appear very dry.

Cut the dough into quarters, and immediately wrap the three you aren't working with in plastic wrap. Run the remaining quarter of the dough through a pasta roller. It will take on a smooth, silky texture after a few runs through. Continue running through and increment to setting 3.

Run through the spaghetti cutter attachment of your KitchenAid, or cut with a knife for square-edged noodles.

Dust the noodles with flour after cutting them, then shake. Twirl the noodles into nests and freeze or refrigerate in an airtight container.

To cook, boil for 2-3 minutes until they float to the top.

Makes 4 servings, 7 WW PointsPlus each.