Trying out Whole Wheat Flour in Ramen Noodles from Scratch

My noodle game is weak. It is. So I decided to try making a batch of noodles completely from scratch and doing research along the way to really figure out what determines the final product of homemade ramen noodles. I learned a lot while researching the video, but I'd like to hear tips from anyone who's made a lot of ramen noodles. Still made mistakes. 20% whole wheat flour is way too much. Will need to cut it down next batch. Ingredients for 5-6 servings of noodles Homemade Sodium carbonate 100g baking soda baked in the oven for 1 hour at 250 degrees Fahrenheit Kansui solution 5g sodium carbonate 4g kosher salt 190g purified water Noodle Dough 500g flour (400g bread flour, 100g whole wheat flour) Kansui solution To customize your noodles, you can tweak the types of flour, the hydration percentage, the type of alkali you use, or additives like eggs or extra gluten. 100g whole wheat flour was too much, 25-50g per 500g total flour would have been much better. *Amazon links below are affiliate links, it doesn't cost you anything but if you click on them and buy something I get a small commission* My pasta machine: https://amzn.to/31jnDZz Follow me on instagram: https://instagram.com/wayoframen