Practice: Add an egg and 1.5g salt to a catty of flour.

Tip: Usually mix flour with cold water, and mix flour with warm water when the weather is particularly cold. Don't add water to the flour at once, just add water slowly and knead the flour together.

Hand-made noodles Step 2: Knead the noodles.

Practice: When kneading dough, grasp the moisture in the dough until the hardness is moderate.

Tip: After kneading the dough, you can cut it with a knife. If there is no raw flour, the dough is kneaded. If you are not in a hurry, you can also wrap the kneaded dough in a plastic bag and wake it for 5- 10 minutes.

Handmade noodles Step 3: Roll the noodles.

Practice: Use both hands evenly when kneading dough. After the dough is rolled, roll it from front to back with a rolling pin, which is quick and easy. In order to prevent the rolled dough from sticking to the chopping board and rolling pin, you can sprinkle some flour on the dough at regular intervals.

Tip: When rolling the dough, the edge of the dough is easy to be thick. Just roll the edge with a small rolling pin.

Reminder: the dough must be rolled evenly so that it can be cooked together.

Handmade noodles Step 4: Fold the noodles.

Practice: Roll up the rolled round dough pieces with a rolling pin and stack them layer by layer.

Tip: Don't fold it too wide. You can measure it with a kitchen knife at home. The width of the stack should not exceed the width of the knife, so that the plane can be cut.

Hand-made noodles Step 5: Cut the noodles.

Practice: first sprinkle some flour on the folded noodles, and then cut the noodles with a "push-pull" knife to make the noodles as wide as leek leaves. The so-called "push-pull" cutting method means that the knife should start from below, then cut forward according to the strength, and then pull back on time.