Live noodles first pour some water, then hand in the basin in one direction, turn, the noodles fried into noodles, and then add some water to continue to fry, so that has been adding water, frying noodles, until the basin of noodles fried almost all the way into noodles, and then live them together on it. The noodles used to press, can not live soft, otherwise it will stick to the pasta press. Put the noodles aside and let them rest for about 10 minutes before kneading them again to make them smooth. Cut the pasta into small pieces, knead it smoothly, roll it out to one centimeter thick, and then put it on the pasta press. First, adjust the thickness, and then use the thin one to press. You should be able to do this. The first thing you need to do is to make sure that you have the right amount of time to do the job, and that you have the right amount of time to do it.

2.hard to get a good grasp. This has to be done a few times to know yourself. 3. When you press the sheet of flour not too much, do not stick to the press is good. If the long sheets of pressed pasta have to be stacked on top of each other, put enough flour between the sheets to avoid sticking.4. When you finally press the pasta into noodles, put a little more flour on it. Just enough flour to keep the noodles from sticking to each other. Too much will make the noodle soup mushy and the noodles won't smell good.

Hand-rolled noodles

Five steps

Step 1: and noodles

Practice: a pound of flour add a beaten egg, 1.5 grams of salt.

Tips: Use cool water for mixing, but warm water for mixing when the weather is especially cold. Don't add the water to the flour all at once, but add the water slowly and knead the flour together.

Step 2: Kneading

Practice: Knead the dough until it is soft and firm.

Tip: After kneading, you can cut the dough with a knife to see if there is no raw flour, it means that the dough is kneaded well. If you don't want to eat it in a hurry, you can wrap the dough in a plastic bag and let it rise for 5-10 minutes.

Step 3: Rolling out the dough

Practice: Roll out the dough evenly with both hands, and when the dough is rolled out, use a rolling pin to roll it from front to back, which is faster and less time-consuming. In order to keep the dough from sticking to the board and the rolling pin, you can sprinkle some flour on the dough every once in a while.

Tip: When rolling out the pasta, the edges of the sheet tend to be thicker, so use a small rolling pin to roll out the edges a bit. Reminder: The noodles must be rolled out to the same thickness so that they will cook together in the pot.

Step 4: Stacking the Pasta

Practice: Use a rolling pin to roll up the rolled-out pasta sheet, and stack the pasta sheet one layer at a time. Tip: Do not stack too wide, you can use your kitchen knife to do a measure, stack the width of the knife does not exceed the width of the knife on it, so that you can cut the noodles under the knife.

Step five: cut noodles

Practice: first in the stacked surface sprinkle some flour, and then color with a "push-pull" method of cutting began to cut noodles, noodles cut as wide as a leek leaf on the line. The so-called "push-pull" method of cutting means that the knife should be cut from the bottom of the knife to start to use force, and then cut along the strength of the front, and then according to the time "the original way" to pull the knife back