Keep kneading in one direction and roll the dough several times to roll it up and then roll it again. Here's how to do it:

Preparation: 300g flour, 2 eggs, 2g salt, 20g flour (for making thin flour)

Preparation steps:

1, prepare the ingredients.

2. Add a pinch of salt to the flour and mix well. (Salt is added to make the flour more al dente).

3: Beat the egg into the flour and stir with chopsticks to form a snowflake shape.

4: Knead into a smooth dough and let it rise for 15-20 minutes. (Freshly kneaded dough is too tough and not very easy to roll out into an even thickness. You need to cover with plastic wrap or wet saran wrap and let it rest for a bit to loosen the dough.)

5. Knead a bit and let rise for another 15-20 minutes.

6: Sprinkle some dry flour on the board, commonly known as "thin noodles". Put the dough on the board and knead it again, then use a rolling pin to flatten the dough.

7. Sprinkle some flour on the surface of the dough and slowly roll it out with a rolling pin.

8: Sprinkle some more flour on the surface of the dough and roll it out with a rolling pin to flatten it.

9: Use the rolling pin to roll out the dough as thin as possible, round or rectangular. Feel with your hands to see if the crust is uniform in thickness. If there are thicker sections, use the rolling pin to roll the crust to a consistent thickness.

10: Stack the sheets on top of each other and spread a thin layer of flour between them to avoid sticking together.

11: Using a sharp knife that is completely dry, cut the dough slowly and evenly using the straight-cut method, as wide or thin as you like. If the dough is rolled out thinly, it's better to cut it wide.

12: Sprinkle more thin noodles over the cut noodles, then gently stir the noodles until the roots are clearly separated and do not stick to each other.

13, lift the noodles and shake off the excess thin noodles, hand-rolled noodles are ready.