Weigh the flour and gluten leavening agent according to the formula, directly sprinkle the weighed gluten leavening agent into the flour and mix evenly.

Adding some salt to the dough is beneficial to the formation of gluten. Dissolve salt in dough water.

Turn into smooth dough.

Put the mixed dough in and let it stir for 30 minutes. The purpose of dough static proofing is to make gluten relax and stretch, which is more conducive to extrusion into strips.

The proofing time of machines and dough is generally about half an hour; The proofing time of handmade noodles can be longer.

Dividing the proofed dough into dough blocks suitable for extrusion,

Knead into a dough sheet suitable for the size of the noodle tube, put it in the noodle tube and squeeze it into strips.

Noodles usually take about 3 minutes to cook before they are taken out.

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.

Pour the cooked noodles into your favorite marinade and you can make delicious traditional pasta-noodles!