The first is the strength: 1. In the process of making machine-made noodles, the steps before cutting the noodles into noodles were repeated many times, but the noodles became stronger and stronger. 2, you can add an egg to the flour before pressing, which also has a good effect; 3. The water temperature should be well controlled, and warm water is the most suitable. Secondly, the preservation problem: if possible, the pressed noodles can be dried and preserved for 1-2 months. I used to be a pastry chef in a ramen restaurant. I hope it works for you.