Methods:

Raw materials: 85 pounds of flour, 15 pounds of starch, 0.3-0.5 pounds of salt, 0.5 pounds of sinew source, 30-35 pounds of water.

Operating process: mix the flour, starch, gluten source dry, add salt to the pasta water to dissolve, and then stir to add a good mix of flour, and good flocculent dough into the pasta machine can be rolled fresh noodles.

Detailed steps:

Flour + water and egg a little bit of a knead until there is no dry powder state, hand kneaded a few times if you feel very hard, and even some of the powder and crumbs are very dry, you can try to crumbs are wrapped in a large piece of the inside, with the hand as much as possible, flatten a little on the line.

The pasta machine is set to roll on 1 speed, and you can push the flattened dough in with one hand and pull it out with the other. After rolling the dough, you'll find it's very uneven, so it's okay to fold it over and continue to roll it a few more times to make it smoother and smoother.

After each roll, dip the dough in some dry flour, fold it over, and roll again. When it's smooth enough, turn the rolling to 3 and press out the pasta sheets. If you find that the pasta is not too hard after a few smooth rolls in the rolling gear, you will need to sprinkle it with some dry flour while rolling.

Shift the pasta machine to the cutting end. Put in the pasta sheet pressed with 3 gears, press into pasta can be. 4-5 gears thickness is more appropriate, while 6 gears pressed out of the pasta sheet is very thin, suitable for making wonton skin. If the pressed pasta is to be eaten within a day or two, it can be bagged and refrigerated. If not eaten within a short time, they need to be frozen in separate bags.