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How I can do "fresh" ramen noodles at home? (NOT instant noodles)?

I would like to know how to prepare ramen noodles and fresh noodles in the Japanese Ramen shops. I can only stress that does not require any or instructions on how to make instant noodles (I really love!). If you need instructions I would use the instructions on a packet of instant ramen. I understand that you need flour, eggs and water pulp. What I like is detailed instructions on how to prepare and cut the noodles. I saw an interesting video on Youtube of Tonkotsu Ramen (soup creamy pork bones that takes up to 60 hours to do.) It seems that, in high quality Japanese ramen is taken very seriously and is almost an art form or science. I'd appreciate any assistance in the preparation of fresh pasta and I can not wait to experiment with some recipes for soup noodles. Thank you very much and Itadakimasu! : D

Not the noodles recipie basic use. This is also good as Spegetti or any form of post. 1 egg 1 / 3 cup of flowers, I think, been a while. Water as needed. This makes a lot. Blend in a food processor is very fast for lots multipul. Mixed Flowers and egg. If dry add water to add moisture to flower. The mass more or less the consistency of clay. Soft and flexible for the non sicky. You can then run through a pasta maker or rolling pin and cut with cutter pizza. The currlies are really hard to do and not really change the flavor. To Mix lightly cook sallted boiling water. When tender drain. Usually put my plate to eat and then make my actions. Once the population becomes the port over noodles. These noodles can be frozen before cooking for storage long term. I occationally a weekend in which the pasta do nothing but make noodles and dumplings that I freeze for later consumption.

Italian friends teach traditional pasta and peach recipe with olive oil – BBC