Ojibwe Wild Rice Flour Ramen

1.In a large mixing bowl, combine the wild rice flour and salt.

2.In a separate bowl, mix the water, maple syrup, and baking soda until well combined.

3.Gradually add the wet mixture to the dry ingredients, stirring continuously until a dough forms.

4.Knead the dough on a clean surface for about 5 minutes until it becomes smooth and elastic.

5.Cover the dough with a damp cloth and let it rest for 30 minutes to allow the gluten to relax.

6.After resting, divide the dough into four equal portions.

7.Roll each portion into thin sheets using a rolling pin or pasta machine, aiming for a thickness of about 1/16 inch.

8.Cut the rolled dough into long strips to form ramen noodles.

9.Bring a large pot of water to a boil and add a pinch of salt.

10.Carefully add the ramen noodles to the boiling water and cook for 3-4 minutes until they float to the surface and are tender.

11.Using a slotted spoon, remove the noodles and transfer them to a bowl of cold water to stop the cooking process.

12.Once cooled, drain the noodles and set aside until ready to use.

13.To serve, reheat the noodles in your favorite broth and garnish with dried wild herbs and chopped green onions.