The dough is not kneaded well and not strong enough. Add less water and knead for a while.

Kneading and kneading the dough for a short time and not kneading thoroughly resulted in the presence of fine dry powder particles inside the dough. As a result, the "gluten components" in the dough were separated from each other by the fine dry powder particles and failed to interact with each other. bonding. As a result, the rolled noodles have poor toughness and are easy to break when cooked.

You can put some egg white and oil in it.

Don’t rush to roll out the noodles after mixing and kneading the flour. Leave it for half an hour, commonly known as "rising", to allow the fine flour particles in the dough to further absorb water and release gluten. Then knead the dough again. In this way, when rolling out noodles, you will find that the rolled out dough is very elastic and will shrink back. ? This kind of noodles has good toughness and is not easy to break when cooked.

You can also add some oil and eggs when kneading the dough, and make it thicker when rolling it out.