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Flour: The raw material for hand-rolled noodles is flour, which can be used as standard flour, rich flour or dumpling flour. If you can use good flour from Xinjiang, especially the first noodles rolled out from the new wheat of the year, they will have a rich wheat flavor, a sinewy texture, and a higher protein content.

Noodle pots: Ceramic, enameled and metal pots are fine. If you use an extra-large non-stick pot, you can avoid the loose noodles sticking to the rim of the pot and leaving dry crumbs.? Water: Tap water is fine. If you want a natural flavor, you can use mineral water. Seasoning: Salt will increase the toughness of the noodles. Sugar can be added to flavor the noodles. You can also add egg wash, egg yolk powder, crushed shrimp, fresh bamboo shoots, fresh fish and fresh chicken juice ...... to brighten up the flavor and rationalize the nutritional mix.? Case board, rolling pin: If you do not have a large case board with a length of more than 1m, a clean tabletop can be used instead. The rolling pin needs to be the same thickness and cross-section diameter of at least 80cm long.

Making the dough: How do I make the dough?

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Making the noodles

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To make two servings of hand-rolled noodles, you'll need about 500g of flour, in a ratio of 4 parts flour to 1 part water. If you prefer to eat "Xinjiang Lajiaozi", the ratio is three parts flour, one part water, which requires a higher degree of strength and endurance.

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Put the flour into a bowl and fill it with water in 2-3 batches (the water temperature should not be more than 5 degrees above room temperature), mixing in salt and other seasonings to taste. At this time, the flour will be block or sheet, with a finger in one direction to fully stir and change the palm of the hand repeatedly kneaded, the water and loose noodles all kneaded together, to be kneaded to the "surface light, basin light, hand light" and the highest state of the noodle and continue to knead for 15 ~ 30 minutes.

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Wake up

The freshly kneaded dough is too tough to be easily rolled out into a sheet of even thickness. It needs to be covered with a damp, clean drawer cloth or saran wrap and left to rest for 30 minutes or more.

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Rolling out and cutting strips?

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Rolling out

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Sprinkle some dry flour on the board. Place the "risen" dough on the board and knead it, then use a rolling pin to flatten the dough.

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Unroll the dough

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Sprinkle some more flour on the surface of the pastry, and use the rolling pin to roll it out and flatten it, changing the direction of the roll as you slowly roll it out.

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Use the rolling pin to roll out into a large crust as thin as possible, round or rectangular.

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Feel with your hands to see if the thickness of the crust is even, if there are thicker parts, you need to use the rolling pin to roll the crust to a consistent thickness.

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Layer the crusts, and to avoid sticking together, sprinkle a thin layer of pasta between them all.?

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Cutting the strips

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Using a sharp knife that is completely dry, use the straight-cut method to cut slowly and evenly, as wide or thin as you like. If the pastry is rolled out thinly, it is better to cut it wide.

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