2 cups of flour, 3/4 cups of water, and a little starch.

working methods

1. Put 2 cups of common flour (about 280g) into a container for kneading dough, slowly add 3/4 cups of water (180ML), and stir with chopsticks until there is no loose flour in the container. According to the principle of the saying "soft-skinned jiaozi hard-skinned flour", the amount of water can be adjusted at will.

2. The dough mixed with this ratio is moderate in hardness. If you want to make egg noodles, you should put the egg liquid first, and then reduce the amount of water as appropriate. If you want a harder taste, reduce the amount of water to make the dough harder.

3. Knead the dough into dough, as shown in Figure A. Basically, the hands of the container dough should be clean. Cover (plastic wrap or container cover can be used to prevent the dough surface from losing water) and wake for at least two hours.

4. Take out the proofed dough and put it on the chopping board sprinkled with a little starch in advance, knead it a little, roll it out, roll it out again, roll it out again, and roll it out again until it almost reaches the noodle thickness you need. Sprinkle a little starch in the middle of each layer. As shown in Figure B, if the noodles are not required to be very long, you can cut them every time, then sprinkle some starch and roll them out.

5. Cut it into your favorite width with a knife. See figure C.

6. Sprinkle some starch on the cut noodles.