Fresh Ramen Egg Noodles From Scratch - cooking recipe

Ingredients

1/2 cup unbleached all-purpose flour
1/2 cup semolina flour
1/4 teaspoon fine sea salt
1/4 teaspoon garlic powder
1 egg, beaten
1 tablespoon sesame oil
1/2 cup water, or as needed

Preparation

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.