Reasons for hand-rolled dough to break when cooked:

1. There is no proofing of the dough. The dough needs to be proofed after kneading. After proofing, the dough will be elastic.

2. When making dough, water and flour need to be mixed thoroughly to produce a sticky dough. A good dough is slightly softer than plasticine, but it will not deform without being moved by anything.

3. If the dough is not rolled enough, roll it a few more times until the dough seems to have no change after each rolling, which means the dough is ready.

Extended information:

How to make hand-made noodles

Ingredients: 500 grams of flour, 1 egg, 1 spoon of salt, 220 grams of water

Method:

1. Add an egg to 500 grams of flour.

2. Add a spoonful of salt to 220 grams of water and make the noodles by hand. If you add too little water, the noodles will not be easy to roll out and the noodles will taste too hard. If you add too much water, Noodles tend to stick together, so it's important to keep the moisture in check.

3. Add salted water to the flour little by little, and knead it into a dough. Knead for about 8 to 10 minutes. Cover the kneaded dough with plastic wrap and let it rest for more than 30 minutes.

4. The risen dough is smooth and elastic. Divide the dough into two.

5. Roll the dough into a round cake shape, sprinkle an appropriate amount of dry flour on the dough, and then roll it on the rolling pin. Hold the rolling pin with both hands and push it forward, then pull it back. Go back and keep pushing forward.

6. After repeating the pushing and pulling action several times, open the dough, sprinkle a little dry starch on it, roll it up, and repeat this action again. The finished dough will be folded like an origami fan. Before folding, sprinkle dry starch to prevent sticking.

7. Finally, just cut the noodles. If you like wide noodles, cut them wider. If you like thin noodles, just cut them thinner.