After reading this issue of Saveur, I just had to try to make fresh udon noodles. I don't have udon flour, but I do have whole wheat. Hmmm.
The noodles turned out great. Very flavorful and just the right texture. Yummy.
I used pre-ground organic whole wheat flour for this batch to see how it went...now I am going to try to make some using some of our own freshly ground wheat berries!
The recipe is in the latest Saveur magazine issue - the recipe comes from the book "At Home With Japanese Cooking" by Elizabeth Andoh. There is also an easy to follow step by step recipe here, which has a more accurate water to flour ratio than in the magazine (I had to add a bit of water).