Ingredients

150 grams of buckwheat flour, 150 grams of high-gluten flour, 3 grams of salt, 85 grams of water, 1 egg

Preparation steps:

Wash 1.150 grams of buckwheat, dry it, and grind it into powder with a food processor.

2. Mix 150 grams of high-gluten flour and 150 grams of buckwheat flour.

Add 3 grams of salt to 3.85 grams of water, stir well, add an egg, and pour into the mixed flour.

4. Knead evenly, cover and let rest for 20 minutes.

5. Knead the recovered dough for a while and roll it into a piece.

6. Use a noodle machine to press into noodles.

Warm Tips:

1. The ratio of flour to buckwheat flour can be adjusted by yourself, but buckwheat flour should not be too much. If there is too much buckwheat flour, the noodles will not be chewy enough.

2. Adding salt and eggs is to make the noodles more chewy. If you want them to be more chewy, you don’t need to add water to the noodles, just use eggs. For 300 grams of flour, about 3 eggs are enough.

3. The drier the dough is, the better, so the noodles will be chewier.

4. I usually make more, then divide it into about 80g portions (for one person), put it in the refrigerator, and eat it as you go, so you don’t have to go to the market to buy those things that you don’t know have added magic. Ma Dongdong’s noodles.