What is the ideal water to flour ratio for ramen noodles?

The ideal water to flour ratio for ramen noodles can vary depending on the type of flour you're using and the desired texture of the noodles. However, a good starting point is around 35-40% hydration, which means that for every 100g of flour, you'll use 35-40g of water. This will create a stiff dough that is easy to work with and that will produce noodles with a firm and chewy texture. You can adjust the hydration level to create noodles that are softer or firmer, depending on your preference.