⚗️ How to Make Sodium Carbonate at Home

DIY Staples
Written By Álvaro Culebra

Turn regular baking soda into sodium carbonate the key to alkalinizing pasta or making real ramen noodles.

🧪 Why it matters

  • Baking soda (sodium bicarbonate) is mildly alkaline.

  • Sodium carbonate is strongly alkaline and changes the texture of pasta, making it chewier and more “bouncy” like ramen or Chinese-style noodles.

  • You can make it at home with just heat.

🔥 Option 1: Oven Method (Best for Larger Batches)

You’ll need:

  • Baking soda (as much as you want to convert)

  • Baking tray

  • Oven

Steps:

  1. Preheat your oven to 120–135 °C (250–275 °F).

  2. Spread a layer of baking soda evenly on a baking tray (no more than 1 cm thick).

  3. Bake for 1 hour, stirring halfway through.

  4. Let it cool and store in an airtight jar.

How to tell it's ready:

  • Texture becomes grainier and lighter (less fluffy).

  • It looks drier and slightly clumpy.

  • It weighs less than the same volume of unbaked baking soda.

🔥 Option 2: Stovetop / Skillet Method (For Small Batches)

You’ll need:

  • Baking soda

  • Wide dry cast iron skillet or INOX stainless steel

  • Metal Spoon

Steps:

  1. Heat the skillet over medium heat.

  2. Add baking soda and stir constantly for 10–15 minutes.

  3. Watch for the texture to change: it will become grainy, dry, and slightly sandy.

  4. Let cool and store.

Note: Be careful not to burn it keep it moving and don’t let it brown.

🍋 Lemon Test (to check if it worked)

Scoop a little of your final powder and drop a few drops of lemon juice or vinegar on it:

  • If it bubbles and fizzes, it’s still baking soda.

  • If it does barely bubbles and turns green, it’s now sodium carbonate ✅ ready to use.

⚠️ Storage Tip

Sodium carbonate absorbs moisture easily, so store it in a dry, airtight container. Label it clearly and keep away from kids it’s not the same as baking soda anymore.

Álvaro Culebra
Next

🦐 Homemade Seafood Fumet