From Outsourced to Homemade Noodles:
A Cost-Effective Noodle-Making Machine for Small Restaurants
Why not try making your own noodles with a tabletop ramen noodle-making machine?It’s also ideal for prototyping new noodle menu items.

Compared to standard cut noodles, our extruded noodles have a firmer texture, making them ideal for setting your business apart from the competition.
We can also produce smooth, rounded noodles with a pleasant mouthfeel, a texture that’s impossible to achieve with cut noodles!

 
You can enjoy the unique balance between the natural sweetness of whole egg powder and the flavor of wheat by adding a raw egg to classic kansui noodles, or you can create your own original noodles with a rich, full-bodied texture that combines a springy bite with a chewy, sticky feel by adding tapioca starch!
This machine is capable of making all types of noodles, including ramen, udon, soba, and Korean cold noodles.

About Noodles-Making Nozzles

Noodles with a square cross-section absorb broth evenly, making them ideal for allowing the broth’s flavor to permeate the noodles. Additionally, noodles with a rectangular cross-section are well-suited for light-flavored ramen, while wide rectangular noodles are best for rich, hearty ramen.
With the exception of Hakata ramen, which uses extra-thin or thin noodles, we offer custom solutions tailored to your specific needs—designing nozzles down to the millimeter to produce medium-thick to thick noodles that perfectly match the type of soup you’re serving.
 
[FYI] Extra-thick noodles: 2.2 mm–3.8 mm, Medium-thick noodles: 1.7 mm–2.0 mm, Regular noodles: 1.5 mm

Ramen: Preparing Ingredients for Homemade Noodles (An Example of Kneaded Noodles)

These chewy noodles are widely used for tsukemen, and the method for making them is very simple: just mix tapioca flour into wheat flour (bread flour) and roll it out into noodles.
 
Recipe for Noodles Made with Tapioca Flour—Ratio 3:1: Bread Flour (150 g) + Tapioca Flour (50 g)
Hydration: 36% (using soft water at 55–60℃/130-140℉) Alkali Water: 1% (of the total strong bread flour and tapioca flour mixture) Salt: 1% (of the total strong bread flour and tapioca flour mixture)
Mix thoroughly to distribute the moisture evenly and break up any lumps. Once the lumps have been reduced to small pieces, the mixing process is complete.

Udon: Homemade Noodles
-Preparing the Ingredients (Example of Kama-age Chicken Tempura Udon)

Our original flour blend (Kita Honami, Sanuki, Mochi Hime): 400 g; Salt: 4 g; Hydration: 36%

100% Buckwheat Soba: Noodle-Making Examples

Hitachi Soba from Ibaraki Prefecture (New Harvest Soba / Country-Style Soba): 400 g, Water Content: 38%

Korean Cold Noodles: Homemade Noodles
-Preparing the Ingredients (Example of Noodles Made with Added Ingredients)

All-purpose flour: 200g; Bread flour: 135g; Tapioca flour: 165g; Gluten powder: 10g; Potassium carbonate powder: 5g; Salt: 10g; Hydration: 41%