Handmade flour, ingredients, 500 grams of flour, 2 eggs, salt, starch and olive oil. Put the flour into a basin, add salt, eggs, alkaline noodles and water, and slowly form a hard dough. After the dough is caked, add olive oil, knead the dough slowly until it is clean, and simmer for 20 minutes.

Take out the baked dough, put it on the chopping board, knead it into dough, use starch as hand powder, and roll it into a large dough with uniform thickness, which is slightly thicker than daily noodles. Because the dough is hard, there is little hand powder. Fold the rolled dough and cut it into noodles with uniform width with a knife. If you can't eat all the noodles at once, you can hang them to dry and take them away.

Handmade noodles and kneading techniques

Kneading method is to knead the dough into a circle first, and then knead the dough into a circle with one hand. This method of kneading is relatively simple, so most people use it. But the disadvantage of this method is that it takes a lot of effort, takes a long time to knead dough and is easy to break tendons. The dough is kneaded unevenly, and the steamed buns and steamed buns are easy to retract and collapse.