Thanks for the compliment from you and Hiroyuki. For the noodles, I followed the recipe given in the 1st book. It called for flour(I used all purpose bleached flour), salt, kansui,egg yolks, and water. Basically, I mixed the flour with the rest of the ingredients(mixed) and kneaded it for 20 minutes and formed it into a ball. After resting it for an hour, I used a rolling pin to flatten the dough into a thin layer (1.5mm?). You will need to apply cornstarch to the surface of the dough when rolling. To cut it, I folded it into 5 inch folds and cut it using a very thin and sharp knife in my case a sashimi knife. For my next try, I will use more egg yolks and less water. As you can see in the pic, my noodles didn't look yellow at all. I will also need to knead it longer. What kind of problems did you run into when you tried making the noodles? For the broth. I blanched it first to remove the scum and then added it back into boiling water and boiled "the heck out of it" for 5hrs. Hope this helps. Hiroyuki: I have a question. Are there ramen shops in Japan that specialize in using beef instead of pork?