Fresh noodle processing method:

With the noodle press processing fresh noodles, the key is to hold the ratio of water, generally a catty of flour with 150 grams of water, water to add about 2% of the salt, the role of salt can make the noodles more gluten.

Practice is: add the salt water to the flour, first use chopsticks to stir to the water and noodles basically uniform, and then use your hands to make a full mix to the noodles into a small and uniform sheet, and then put into the pasta machine pressure repeatedly pressed into a smooth sheet, and then loaded with the cutter knife to cut into noodles.

If you don't use a pasta press but roll it by hand, increase the amount of water to about 200 grams, of which the salt can't be less, and if you add an egg, the rolled out pasta will be more sinewy and won't be cooked, and the first and hardened pasta, cover it with a cloth or put it into a plastic bag and let it rise for an hour or so, and then roll it out with a rolling pin into a thin slice, and then use a knife to cut it into pasta-like noodles.

Fresh noodle processing methods:

Stretching method: the fully cooked dough is repeatedly stretched into noodles. This method is mostly manual and empirical, with strict requirements on flour quality and maturation. Many famous noodles, such as Longsu noodles and Hollow noodles, belong to this category.

Rolling method: The dough is first rolled or crushed repeatedly into sheets, and then guillotined. Generally the bulk of the market mechanism of fresh cut noodles belongs to this category, plus drying (or drying), cutting, packaging and other aspects of the hanging noodles (because of the wet noodles hung on bamboo poles to dry and so named). The degree of maturation of the dough and the drying conditions of the noodles are important production factors affecting the quality of hanging noodles.

Extrusion: The dough is placed in a pressurized mold and pressurized, and the dough is extruded through the holes of the mold to form strips. This kind of noodle is also specially called "noodles" and has a hard texture. This method is commonly used when making noodles with wheat flour or all coarse grain flour. The noodles are pressed by machines or by hand on a small scale. Yan'an City, northern Shaanxi Province, the use of the noodle extruder pressure, the noodle in the extrusion process temperature rises, the finished product can reach a half-cooked state, made of coarse grain noodles with elasticity.