High gluten flour 95 pounds, 5 pounds of starch, 0.3-0.5 pounds of salt, 0.3-0.5 pounds of gluten source F (fresh noodles), 30-35 pounds of water.

1, 95 pounds of high-gluten flour, starch 5 pounds, salt 0.3-0.5 pounds, gluten source F (fresh noodles special) 0.3-0.5 pounds, 30-35 pounds of water. Process: dry mix the flour, starch, salt, gluten source F dissolved in warm water and added to the pasta water, and then stir to add a good mix of flour, and good flocculent dough resting 20-50 minutes, and then put into the pasta machine can be rolled fresh noodles.

2, 500g of flour, 3 eggs, 10g of salt, 300g of water. put the flour into the basin, add water and egg mixing, will mix the flour repeatedly kneaded until smooth, put the dough on the cutting board for 20 minutes, dough covered with a layer of gauze, with a rolling pin will be the dough spread out, in the spreading of the cake sprinkled with flour, folded a few times and then cut with a knife.

3, ordinary gluten flour, 600g. water, 240g, salt, 3g. practice: knead the dough into a ball and then wake up for an hour, the pasta machine presses the noodles out.

4,? Flour 300g water 140g salt 4g rolling noodles? flour, water, salt, live together, knead into a dough, rise for about 20 minutes, knead into a smooth dough. The dough should be made stiff. Flatten the dough with a rolling pin. Roll it out into a sheet of about 2 millimeters.