The best flour for making handmade noodles is high-gluten flour, followed by medium-gluten flour. Low gluten flour is not suitable for making handmade noodles. Noodles are the best when high-gluten flour is used, but it takes a lot of effort to roll them. When using medium gluten flour, it is a little easier to roll the dough, and eggs can be added to increase the taste of the finished product.

Handmade noodles, preparation materials: 500g high-gluten flour, eggs 1 piece, salt 1 spoon, and 220g water.

Add an egg to 1 500g flour.

2. Add a spoonful of salt to 220g clean water and melt.

3. Add the clear water with salt into the flour little by little and knead it into dough. Cover the kneaded dough with plastic wrap and wake it for more than 30 minutes.

4. Divide the proofed dough into two parts.

5. Roll the dough into a round cake.

6. Sprinkle a proper amount of dry flour on the bread and roll it out with a rolling pin.

7. Hold the rolling pin with both hands and push it forward, then pull it back and push it forward.

8. After the push-pull action is repeated several times, it is necessary to open the dough, sprinkle a little dry starch, roll it up, and repeat this action.

9. The rolled dough is folded like an origami fan. Before folding, dry the starch to prevent adhesion.

10. The last section. If you like lasagna, cut it wider. If you like spaghetti, cut it into smaller pieces.

1 1, done.

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