First, determine how many noodles you send, and then calculate how much water you need to add, how much yeast you need to add, and so on according to the amount of noodles.
For example, if we want to send 500 grams of flour, we should put about 240 ml of water, which requires about 6 ~ 8 grams of dry yeast powder and about 20 grams of sugar (sugar is used to promote yeast to ferment more actively, so it is better to add it). Remember to use warm water about 40 degrees, not hot. Boil the yeast powder with warm water and leave it for three to five minutes to fully melt the yeast powder.
Then pour it into 500 grams of flour several times, stir it into flour wadding, and then knead it into dough. Be sure to knead it for a while until the dough surface is smooth.
Then put it in a basin, cover it with plastic wrap to prevent the dough from becoming dry and hard, and let it stand for about 40 minutes until the dough is fermented to twice its size.
You can also tear the dough to see if it is wiredrawn.
The next step is crucial. If it is not done well, the pasta will be the same as the dead noodles, or it will not be soft enough. That is, after the dough is cooked, rub it hard, squeeze out bubbles, return it to its original shape, leave it for two or three minutes, then cut out the agent, and then ferment the pasta made from the agent again 15 minutes (the key point is that pimples or dead noodles are caused by no secondary fermentation, remember to remember), and don't worry about cooking.
Also, after cooking, don't open the lid in a hurry. After turning off the fire, simmer for three to five minutes, and it will be fine. As long as you strictly follow what I say, nine times out of ten, there is no problem. I wish you success.