1, high-gluten flour should be selected for noodles, and the addition amount of Haiweili gluten enhancer is generally 0.5%. If the gluten of noodles is too large, the addition amount can be appropriately reduced, and the adjustment range of gluten enhancer dosage is 0.3-0.5%.

According to the formula, the flour and gluten-leavening agent are weighed, and the weighed gluten-leavening agent is directly sprinkled into the flour and mixed evenly.

2. Adding salt to flour is beneficial to the formation of gluten, and dissolving salt in flour water. And into a smooth dough.

3. Leave the mixed dough for 30 minutes.

4. Divide the proofed dough into dough pieces suitable for extrusion.

5. Knead into a dough block suitable for the size of the dough tube, put it into the dough tube and squeeze it into strips.

6. Generally, the strips can be fished out after being boiled for about 3 minutes. You can also soak the cooked noodles in cold water, so that the noodles are not easy to stick together and the taste is smoother.

7. Pour the cooked noodles with your favorite marinade, and you will make a delicious traditional pasta-noodles!