First of all, it is strong: 1, the mechanism of the noodle production process, in the pasta cut into noodles before a step repeated many times, but the noodles are stronger, but also more strong; 2, can be pressed noodles before adding an egg in the flour, but also has a very good effect; 3, the water temperature should be controlled, the use of lukewarm water is the most appropriate. Secondly, the preservation of the problem: if you have the conditions, will be pressed out of the noodles dried and stored, can be preserved for 1 - 2 months time. I used to work as a pastry chef in a ramen restaurant. I hope it is useful to you.