Hand-rolled noodles and supermarket noodles have a different taste, since I know how to make hand-rolled noodles, I have never eaten hung noodles, hand-rolled noodles that unique strength and pure wheat flavor is really memorable.

Hand-rolled egg noodles: Ingredients: 500g flour, 6 eggs, refined salt

Practice:

1, eggs into the bowl into a little refined salt into a uniform egg beaten. Pour the egg mixture slowly into the flour bowl, and while pouring in the egg mixture, use chopsticks to stir the mixture into even crumbs. To make a firm dough, use your hands to clench a handful of dough, and it will form a hard dough without sticking to your hands. Knead the dough vigorously and cover with plastic wrap for 30 minutes.

2. Knead the dough again and leave it to rise for another 20 minutes to make it soft. Knead the dough on a lightly floured board until it becomes smooth, then cut it into half-fist-sized pieces. After kneading the dough well, press it with your hands to form a pastry, then use a rolling pin to roll out the pastry onto the rolling pin and push it forward repeatedly to form a thin sheet of dough.

3. Roll out the dough on the rolling pin and stack it vertically on the board.

4: Use a knife to cut the noodles into narrow and wide strips, and place the strips on the curtain.

Hand-rolled spinach pasta: Ingredients: 300g flour, 150g spinach, salt

Practice: 1, clean spinach and cut into segments into the cooking machine, add a little water and stir into spinach juice.

2, the spinach juice poured into the flour and slightly harder dough molasses 40 minutes, so that the dough is pliable.

3. Pull the dough into small dosage, knead it well and roll it into a thin sheet.

4: Roll out the dough onto a rolling pin and place it vertically on a board.

5: Cut into noodles with a knife, sprinkle with dry flour and shake to disperse.

Hand rolled lye water surface: Ingredients: flour 500g, refined salt 5g, edible alkali 3g

1, clean bowl pour into the water mix 5g refined salt, mix 3g edible alkali mix well. Pour the flour into the basin and pour in the matching salt and alkali water, while pouring into the chopsticks while stirring into the noodle crumbles. The dough is slightly hardened and is left to molasses for 30 minutes.