There are only two reasons why noodles break easily, one is flour and the other is kneading noodles.

1. High-gluten flour is needed to make noodles. The reason why high-gluten flour is called high-gluten flour is because the dough and pastry made from it have good toughness, are not easy to break between the noodles, and taste a little chewy. The famous brand is Red Peony.

Correspondingly, cake flour needs to be used. Low-gluten flour will be softer after being made into pasta, and it will not taste as tough as high-gluten flour. That’s why the cake is delicious.

Back to your question. Hand-rolled dough breaks as soon as it is cooked. If there is a problem with the flour, you may be using ordinary flour or low-gluten flour. In short, the "gluten" is not high enough. You need to go to the market to buy high-gluten flour, and it will be better to make noodles. It is recommended to buy red peony, which is very famous and common, and the effect is very good.

2. When kneading the dough, water and flour need to be fully mixed to produce a sticky dough. A good dough is slightly softer than plasticine, but it won't deform without being moved. If there is a problem with the dough, then please buy this book, use a scale to accurately weigh the amount according to the weight ratio above, and then knead the dough, and the effect will be good.

There is another possibility. It’s not that the ratio of flour and water is wrong, but that you didn’t roll it out enough. Please roll it out a few times. When the dough seems to have no change after each rolling, it means the dough is ready.