How to Make Ramen with the Philips Pasta Maker

10 Posted by - Food & Recipes

Our kitchen has been overflowing with noodles lately.  For any noodle lover, it has been noodle heaven around here as we put the Philips Pasta Maker through its paces.  The machine easily makes a pretty great italian noodle, but our goal was a bit more lofty: to see if the Philips Pasta Maker was up to the task of pushing out great ramen.  Ramen has a bite and bounce different from any other noodle, a result of adding alkalinized water and the use of higher protein flour.   These elements contribute to a *much* firmer dough, as those of you who’ve experienced the hefty arm workout while rolling ramen dough by hand can testify to.


 To test the ramen, we had multiple ramen-off parties with like-minded foodie friends where we pitted various experimental Philips ramen recipes against each other AND our beloved hand-made ramen.  We tested everything from hand rolling/cutting, various amounts of alkalinity via kansui or baked soda, to adding an egg/no egg, to using different flours (00, bread flour, all-purpose etc), to adding wheat gluten… the list goes on and on… after many-a-carb-coma we’ve finally come down to a tasty recipe that does the trick for a quick weeknight ramen craving.

It’s important to note that since the Philips extrudes (pushes out) the noodles the resulting texture will never be as smooth and uniform as the more traditional rolling and cutting method demonstrated in our post on How To Make Ramen Noodles.  However, for the sheer ease with which we can have homemade ramen noodles in 10 minutes, the Philips does a pretty darn good job at working it’s way into a permanent spot on my kitchen counter.


Our recommendation is to use kansui if you can find it in your local asian supermarket.  We use the Koon Chun brand, a mixture of potassium carbonate and sodium bi-carbonate.  We’ve found kansui gives the best taste and texture to your noodles.  If however, you have trouble sourcing it, we’ve included a simple Baked Soda Alternative method.  The “baking soda” taste is a little more noticeable when using the Baked Soda Method, but it does a decent job if you can’t get the bottled stuff.

Enjoy this little video showing mister Philips churning out ramen noodles along with some simple instructions.

Ramen Noodles Recipe using the Philips Pasta Maker

Yield ~300g Fresh Noodles, 2-3 Servings

Dry Ingredients:

10g wheat gluten
240g all purpose flour
3g salt

Wet Ingredients:

1 egg + top up with water to 85g
10g kansui *

* If you don’t have kansui, see below forBaked Soda Alternative method.



1.  Mix dry ingredients and transfer to Philips Pasta Maker with spaghetti extrusion disc attached.  Close lid.
2.  In a small bowl, mix wet ingredients.
3.  Turn on Philips and choose the 300g setting.  Press Start.
4.  Slowly pour wet ingredients through the opening in the lid.
5.  Once noodles are all extruded, boil in 195 degree F water for 2-4 minutes, stirring to avoid sticking.  After 2 minutes, test every 30 seconds until done.
6.  Drain.  Either toss in sesame oil or add directly to hot soup.  Garnish and serve.

Baked Soda Alternative:
Spread 1/4 cup baking soda in thin layer across cookie sheet.  Bake at 250 degrees F for 1 hour.  Store in sealed glass container.
Dissolve 5g baked soda in 20g hot water.
In separate bowl mix egg and top with cool water up to 75g.
Start Philips machine.  Pour dissolved baked soda mixture first, followed by egg mixture.



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  • Dave H July 9, 2015 - 7:51 am

    So after having this machine for a while, what is your preferred way of making ramen noodles? Quick and easy with the Phillips, or better quality noodles with the kitchenaid? You say that this machine takes about 10 minutes to make ramen. How much time does it take to make a batch of ramen using the more traditional rolling and cutting method? Thanks for the review and the how-to!

    • Quin July 10, 2015 - 11:36 am

      Dave, it’s a give & take… If we need a quick fix, the Philips does the job, but if we want to spoil ourselves, the Kitchenaid is the way to go. The silky smooth texture and bounce is just not achievable with the Philips due to its extrusion method. You already know the Philips machine takes 10 minutes for a batch. The Kitchenaid method will take about 30 minutes, and of course it’s more hands on work… Not a dump-and-go process. Both methods are good though! It really comes down to personal preference, convenience and time.

  • Aimee C October 25, 2015 - 8:47 pm

    The mystery I am trying to solve is that of the gluten free Ramen noodle. I have a spectacular flour blend that uses xanthan gum to add springiness to gluten free baked goods, but, since your recipe calls for extra gluten, I’m wondering if I would need extra xanthan gum, too. I guess it’s time to experiment. 🙂

    • Quin October 26, 2015 - 10:30 am

      Aimee, sorry I can’t help you in the GF department for noodles. But you’ve got me super curious! Would love to hear about your results!

  • Susan October 31, 2015 - 1:43 pm

    I live in Calgary and find I need to experiment with flour/water ratios due to my flour always being too dry. Have you had any experience with this problem with the Philips pasta maker? I just received my pasta maker and don’t want to go through too much troubleshooting! Thanks!!

    • Quin October 31, 2015 - 8:56 pm

      Hey Susan, I haven’t needed to tweak the water-flour ratio here in Calgary. The Philips pasta recipes work great out of the book. Have fun!

  • Holly December 16, 2015 - 2:37 pm

    Hey! I’m in Calgary also, but was wondering where you got your ramen attachment? It doesn’t seem like it’s available in Canada


    • Dave December 17, 2015 - 9:53 pm

      Hi Holly! We use the standard spaghetti extrusion mold (six 3×3 pattern). Happy cooking!

  • Stephanie December 21, 2015 - 10:50 am

    Just wondering where you find wheat gluten… and whether or not wheat starch could be used as a substitute. TIA.

    • Quin December 21, 2015 - 4:42 pm

      Stephanie, you can usually find wheat gluten in the baking section or your supermarket. I use Bob’s Red Mill Vital Wheat Gluten. Not sure about the wheat starch though. Good luck!

  • Jim December 24, 2015 - 12:27 pm

    Was wondering whether you tested semolina flour and what is the difference between semolina and all purpose flour+wheat gluten ? Does your flour mix have more or less total gluten than semolina?

    • Quin December 24, 2015 - 1:14 pm

      Jim, I’ve found that semolina gives the noodles a coarser feel (allows the sauce to grab onto the noodle), while the flour + wheat gluten gives the noodle a springier texture. Happy eating!

  • Matt Breen January 6, 2016 - 4:52 pm

    Has anyone had any luck obtaining the udon and ramen (HR2403 and HR2406 respectively) extruder plates for the Philips Pasta Maker? I am having a heck of a time finding them except on Australian websites that will not ship to North America. The spaghetti plate works good for ramen noodles, but those thick udon noodles, not so much

    • Dave January 6, 2016 - 7:32 pm

      No luck here either Matt 🙁 However … I DID purchase the “thick spaghetti” disc and find it to be my favourite size for regular egg/spaghetti noodles. It’s a bit thick for ramen, giving more bite, so I’m also left wondering how the actual Ramen plate compares.

      • Duncan January 22, 2016 - 3:59 pm

        I have been hunting for these too. I even called the company but they person I talked to had no idea what I was looking for. I wonder if they are the same discs we can get just called something different (like spaghetti-ramen, thick spaghetti-udon??). If enough of us bug the company maybe we can actually get these things.

        • Dave January 22, 2016 - 10:00 pm

          I hope so Duncan! We can only hope … And eat … And eat …. 🙂

        • Millsy April 12, 2016 - 7:35 am

          Hello Everyone, for once I’m benefitting from being Australian, normally our options are far more limited compared to the rest of the world. I also searched for the udon,remen discs for outside of Australia but couldn’t find any. The more expensive model of the pasta maker does come with 3 extra discs and it has scales designed into the machine but costs A LOT more. I think we can get it in Australia because we have many Asian origins as part of the Australian population. I have not bought this machine yet though I think I’m about to since I love my pasta and noodles so much and this machine makes it so simple to make homemade. If and when I do buy it I will let you know how the ramen go.

      • Anita A. October 24, 2016 - 6:54 am

        I’ve been researching the parts maker heavily. When I’ve compared the Australian website photos to North American photos, it appears the ‘Japanese kit’ ramen disc is the same as the ‘thick spaghetti’ disc. Hope this helps!

        • Dave December 16, 2016 - 11:15 pm

          Wow! Thanks for confirming that Anita! Good to know we have access to similar items here 🙂

  • Fajfall March 22, 2016 - 5:24 pm

    Holy moly I’ve been looking for a proper ramen recipe for ages without success and now I found your site by accident when researching the Philips noodle maker!

    I’m just wondering if the high alkalinity is safe for the stomach? I once made noodles with dried bicarb and my hands and stomach felt dry from it.

    • Quin March 22, 2016 - 9:11 pm

      Our family has never had any stomach issues from the kansui. We’ve also done the homemade baked soda and no issues either. However if you’re sensitive, perhaps it may not be worth the stomach upset.

    • Millsy April 12, 2016 - 8:11 am

      I was slightly confused regarding the discs, it only comes with 2 extra disc but that has two metal discs, one for lasagna and one for dumpling or ravioli skins. So 1: lasagna, dumpling and ravioli skins 2: penne 3: pappardelle or flat wide 4: fettuccine 5: angel hair 6: spaghetti

      Compared to spaghetti, fetaccini, penne, lasagna or dumpling on the cheaper model.
      Hopefully that clears it up.

  • Oscar May 15, 2016 - 10:21 pm

    Thanks for this recipe!
    Finally made me do ramen by myself for the first time this weekend!

    Just curious on one thing though.
    The original recipe doesn’t use egg. But this recipe requires them.
    Have you tried without egg in the philips pasta maker? And if, how were your results?

    My noodles had a very strong taste of egg.
    Is it like that for you aswell? Thinking maybe i’m using the wrong flour.

    Best regards all the way from Sweden!

    • Quin May 24, 2016 - 11:04 am

      Hey Oscar! Without egg the noodles have a little less bite… a softer noodle. If you prefer it without egg, do it! All the best 🙂

  • Samantha N September 2, 2016 - 11:49 am

    Thanks for your post.
    Just wonder if I can use the same measurement of Kansui for Lye water?

    • Aimee C December 17, 2016 - 11:28 am

      This is my question, too, because I can’t find Lye water, but I can find Kansui.

      • Dave December 19, 2016 - 1:19 pm

        A google search says it is, but I’m not sure if the exact composition is the same. According to this article (, “Japanese alkaline solution – it contains 80% sodium carbonate and 20% potassium carbonate”. If lye water is the same concentration, then is should be able to be sued. But I’m not a chemist so try at your own risk of course 🙂 Happy cooking!

  • Sam December 16, 2016 - 10:27 pm

    Which disk did you use? It looked too small to be spaghetti. Looking forward to trying out your recipe as soon as I decide on getting the Phillips machine or the Kichenaid attachment.

  • Janet Ostridge January 10, 2017 - 8:13 pm

    So glad I found your site. Just got my Philips Pasta maker and am interested in making high protein flour pasta such as using garbanzo bean flour. Any suggestions adding egg,? some flour? olive oil? gluten? I have searched for recipes using alternative flours without success and only found a spelt flour recipe.

    • Dave January 10, 2017 - 8:45 pm

      Glad you found us too Janet 🙂 We haven’t tried alternative flours in the Philips Pasta Maker, but would love to hear from you if you get the chance to test 🙂 Happy eating!

  • Jim U January 11, 2017 - 10:06 am

    Have been making ramen using the recipe above including the same brand of alkali water (kansui) as pictured, but the taste of the kansui in the cooked noodles seemed much too strong. My wife finally convinced me to remove kansui altogether and the noodles were much tastier and still had good texture. We also switched from the spaghetti disc to the angel hair disc and were much happier with the results. The thinner noodles were more ramen-like than the spaghetti sized noodles.