3 tablespoons of flour, 2 tablespoons of buckwheat flour, cold water

Methods

1. 3 tablespoons of flour (I used a special hot pot spoon)

2. 2 tablespoons of buckwheat flour bought from the supermarket

3. Flour and buckwheat flour put in the mixing bowl and mix with chopsticks to mix well

4. Add the flour and cold water into the flour in small amounts

5. Use chopsticks to mix the flour and cold water well, forming snowflake-like flakes

6. Knead all the flakes together with your hands, and then knead repeatedly to make the dough smooth, cover the dough bowl with a damp cloth or plastic wrap, and set it aside to molten for 20 minutes

7. 9. Press the kneaded dough with your hands and roll it out with a rolling pin

10. Roll out the dough into a large round or rectangular sheet of about 6mm thickness

11. Sprinkle a small amount of dry flour as a puff on the counter

12. Cut a 6mm thick strip of the same thickness

14. Press the cut strip with your left hand and roll it outwards, i.e., pull it in the opposite direction of the larger sheet

15. Roll the surface of the pasta with a thin layer of the puff to prevent it from sticking to each other

16. Cut the pasta into long strips 6mm thick and even in width

17. Using a knife, cut the pasta along the edges of the strips into equal-sized dices

18. Cut the dices as large as you like and as small as you like

19.