How to make wonton wrappers with a pasta press machine? What do I need to pay attention to when mixing the noodles? For example, the ratio of water to flour, the more detailed the better. Also, to make wonton skin... One, with the noodle press, just press the noodle without strips. You can control the thinness of the sheet, make a gauze bag, put the starch in it, so as to evenly spread the noodles. And then according to the width of your machine out of the noodles to cut just fine.

Second, the ratio of flour and water is: 500 grams of flour plus 200 grams (in winter, you can add 225 grams, winter flour contains less water, but depends on the water content of the flour itself that you choose.) Add salt to improve the gluten of the noodles, you can also add less water lye water to improve the cooking resistance of the noodles. You can also add eggs if you are eating them yourself not selling them, just add one egg to 500 grams of flour.

Note: The water can not add too much, but also not too hard, too hard, the surface will be too brittle, easy to break. The more times you press it, the whiter it will be, and the more times you press it, the more brittle it will be, and the more it will break.