I haven’t been on this forum in ages. I come back to find this post properly necro’d. 
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In a bowl of course.
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I posted this in the wrong thread earlier.
Some bonito flakes dancing on ramen.
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With cement noodles
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It looks living things and this will probably work its way into my nightmare tonight. Thanks.
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It does look alive! 
No cement noodles from Sun! Well renowned noodles for factory made!
https://sunnoodle.com/shop_ec/
Of course homemade are nice if you have a quality pasta machine, some alkaline salt solution and wheat gluten! My Italian made pasta maker can crank em out although Kenji-Alt Lopez said he has broken machines making them.
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I love making noodles… With my brother’s machine.
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I’ve been eating packaged ramen, but with a sir fried sliced zucchini thrown in.
(Why in the world does Firefox’s spellcheck not recognize “ramen”?)
Sometime in the next year or two, this godforsaken plague will end and the border will open up. When that happens do yourself a favor and take a trip to Japan. In Tokyo or Osaka or any major city, find a ramen shop, preferably with a long line of eager patrons standing patiently waiting to get in, and order the shop’s signature bowl of noodles. These places are run by chefs who work from dawn to dusk dedicating their lives to making one thing and one thing only. You will be treated to bowl of freshly cooked noodles in the most savory broth. The broth is lovingly made with pork bones stewed overnight in some combination of fish stock, spices, and cardiac arresting amounts of fat and salt. There are few things to eat at a restaurant that are more unhealthy. Yet it is sooo worth it.
I had no idea you could break a machine doing ramen noodles! Use someone else’s if you can! 
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I didn’t break anything, what makes you say that?
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Kenji Alt Lopez said he broke multiple machines (see previous post) rolling out lower hydration ramen noodles! I like Kenji and his old American Test Kitchen test and Food Lab cookbook, so I trust his info.
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I actually just like making normal noodles like spaghetti or fettuccine, not necessarily ramen noodles lol.
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I was all about my own noodles too. But I realized I like al dente better so now I dry my own after making fresh. No one told me fresh = no al dente. Live n learn. Well, I also wanted to make my own ravioli and it works a treat for that. Fresh ravioli with smoked trout and a sage butter cream! Mmmmm.
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Sounds truly delicious. My grandpa wanted to start a ravioli restaurant before he passed away but unfortunately, that didn’t happen (at least I think it was ravioli).
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I like to eat’em right outta da bag… 