Hello, fresh noodles can also be added with edible salt, rice flour, etc. The formula: 95 kg of high-gluten flour, 5 kg of starch (or rice flour), 0.3-0.5 kg of salt, 0.3-0.5 kg of gluten source F (for fresh noodles) and 30-35 kg of water. Technology: Dry-mix flour and starch evenly, dissolve salt and gluten source F in warm water, then add them into the mixed flour, stir and stir the mixed flocculent dough for 20-30 minutes, and then put it into a dough press to roll fresh noodles.