First of all, you have to use cold water to make the flour (below 30℃), so that the dumplings will be white in color and crisp and glutenous. Adding salt to the flour not only increases the gluten, but also keeps the skin from getting stained. Machine and noodles, the amount of water must be based on the quality of flour, add water in small portions, to be stirred in the shape of a snowflake, even if it is the prototype, when the dough kneaded and smooth and non-stick hands on it, remember to cover the dough with a clean, damp cloth on the board, about 15 minutes, sometimes it takes half an hour, then it is ready to use. As for the filling, you can use the mixer attachment in the pasta maker accessories to mix your favorite filling.

1. Add water to the flour in small portions, knead the flour into a dough, and let it rise, covered, for 1-2 hours. The specific tutorial for kneading dough can be found here: How to knead warm water dough by hand (graphic tutorial)?

2, the dough press is installed. Then take out the risen dough and cut it into small pieces.

3, the scale of the pasta press is set to 1, take 1 small piece of surface to press. The first time you press out the shape may not be regular, it is okay, folded and pressed again, you can repeat the pressure, so that the pressure out of the pasta more gluten. Tip: If you add too much water when mixing the dough, the dough will be too soft, and it will stick to the pasta press when you press it.

4. After the scale 1 on the pasta press is finished, set the scale of the pasta press to 2 again, press the dough again, and continue to press the dough until it passes the scale