First, let's look at the list of ingredients:

* Flour: 100 pounds

* Water: Typically, the ratio of flour to water for making hanging noodles is **1 pound of flour: 4 tael of water**. However, the exact ratio may vary depending on the type of flour and the humidity of the air.

* Salt: A moderate amount of salt can increase the gluten of noodles and improve the texture. Usually, 1 pound of flour requires the addition of **2 pennies of salt**, or 0.125 pounds.

The next step is to make it:

1. Prepare the ingredients: Mix the flour, water and salt according to the above ratio and knead it into a smooth dough.

2. Roll out the dough: Divide the dough into small pieces and roll them out with a rolling pin into thin sheets. Note that the thickness of the hanging noodles can be adjusted according to personal taste.

3. Cutting: cut the rolled sheet into noodles of medium width.

4. Drying: Hang the cut noodles on a rack to dry until they are firm, which usually takes a few hours or half a day.

5. Packaging: Packaging the dried pasta to preserve its freshness and quality.

With the above steps, we can conclude that 100 pounds of flour can produce about **140 pounds** of dry hanging noodles. However, the actual quantity produced may vary depending on the production method and conditions.