When making ramen noodles from scratch, one of the most critical factors that determines texture, elasticity, and overall noodle quality is hydration level—the percentage of water relative to the flour. Too little hydration , and the dough becomes too dry and brittle. Too much, and it becomes sticky and difficult to handle. In this experiment, we tested three hydration levels—37%, 40%, and 43%—to see how they impact the final noodles.
The Experiment Setup - 3 Ramen Noodles Hydration Levels
For consistency, we kept all other ingredients constant:
90g bread flour (high-gluten for elasticity)
1g fine sea salt
3g lye water (to give ramen its signature chew and yellow hue)
Varying hydration levels:
37% = 30g water + 3g lye
40% = 33g water + 3g lye (our usual ratio)
43% = 36g water + 3g lye
Each hydration level was mixed separately in stainless steel prep bowls. We combined the water, salt, and lye water first, then gradually mixed it into the flour to form a dough.
Observations by Hydration Level
37% Hydration: The Dry & Brittle Dough
Dough was very firm and hard to knead.
Rolling was difficult with a KitchenAid pasta roller—it cracked at the edges and required extra force.
After cutting, the noodles were brittle and prone to breaking.
Likely to work well for extremely firm, extra-chewy noodles, but difficult to handle.
40% Hydration: The Ideal Balance
Dough was firm yet pliable, kneaded smoothly.
Rolled through the KitchenAid roller effortlessly, maintaining its structure.
Cut cleanly into elastic, well-formed noodles.
This hydration level is the sweet spot—yielding noodles that hold their shape without sticking.
43% Hydration: The Sticky Situation
Dough was softer and more elastic, requiring less effort to knead.
Stuck slightly to the roller when passed through, making it harder to handle.
After cutting, the noodles clumped together, making separation tricky.
Would work better for softer-textured noodles but requires extra flour dusting to prevent sticking.
Key Takeaways: The Science of Hydration in Ramen
Low hydration (37%) creates a firmer but brittle dough that’s harder to work with using a KitchenAid but is more manageable with a commercial ramen machine.
Moderate hydration (40%) provides the best balance of elasticity and structure.
High hydration (43%) results in softer noodles, but excessive stickiness can be problematic.
The difference of just a few grams of water dramatically changes the final texture, proving that ramen noodle-making is more of a science than an art.
Final Thoughts: Learn to Make Perfect Ramen Noodles!
Unlike cooking, where you can adjust flavors on the go, noodle-making requires precision. The right hydration level ensures that the dough is easy to roll, the noodles hold their shape, and the final bowl of ramen has the perfect bite.
Want to master ramen noodle-making yourself? Join our hands-on San Francisco Ramen Noodle Making classes and learn the ins and outs of crafting your perfect noodles from scratch! 🍜✨
👉 Sign up here: https://www.ramenpartysf.com/san-francisco
Or, if you're ready to experiment at home, check out our detailed ramen noodle recipes:
📖 Ramen Noodle Recipes: https://www.ramenpartysf.com/recipes/ramen-noodles
 | Manville Chan is the Founder and Chief Experience Officer at The Story of Ramen. |
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