Also, regarding using semolina, I've never tried it, so I'm not sure. What I can say is that Japanese all-purpose flour is milled much finer than the semolina I've seen so you might run into some texture issues if you try and substitute it in. I've made udon with American all-purpose and while the color ends up a little grey, the texture is still pretty good.

Hi Elizabeth, Bob's Red Mill makes potato starch and it's available on Amazon as well as stores like Whole Foods. It give the noodles a slick texture on the outside and it's the default starch I use in all of my recipes as it provides a better texture than cornstarch in most applications (the only exception is custard). If you can't find it cornstarch is the closest alternative but it won't be quite the same.

Hi Tom I'm sorry to hear your having trouble viewing the recipe. The amount of flour is 400 grams. Can you please let me know what OS and web browser (with version numbers) you are using so I can try and figure out what's going on?

Hello. I am eager to try this but do not have potato starch. Would it be better to use flour or cornstarch? Would swapping some semolina flour for some of the all purpose (U.S.) flour help achieve the pretty yellow color?

Hi mymy, I would not recommend using whole wheat flour. The presence of the bran physically disrupts the ability to form chains of gluten. These chains of gluten are what gives udon it's elastic chewy texture. As for using a mixer, you can try it, but when I did it with my Kitchenaid it stopped the motor and it started smelling like something was burning.

Hi! Can I make this with whole wheat flour with the same measurements and in a kitchenaid with a dough hook? thank you for taking the time to write everything down and film it!

I tried these last night: delicious! It was quite a workout to knead this dough, but I'm certain it would have broken a machine! I may try to lower the gluten next time, but my daughter is smitten with these, so I'm probably going to have to stick close to the original recipe. The texture was outstanding, but they did come out looking rather like a kindergartener's drawing. I'm going to have plenty of chances to work on my cutting technique, since my girl will be asking for these often. Thanks so much for the excellent tutorial. So fun to learn new things!

Hi Fabio, that's an interesting idea that I hadn't thought about. I think doppio zero has a slightly higher gluten content, but the fine grind of the flour does make it similar in texture to Japanese all-purpose flour. If you try it out, I'd love to hear how it goes!

It's so great that you have such a range of recipes in terms of complexity! Ranging from quick lunch solutions to.... homemade noodles!! 🙂
In any case, I'll have to find out if these flours can be approximated by Italian "00" (doppio zero)....