High-gluten flour

(10 kilograms)

Salt

200 grams

Alkali

20 grams

Methods/Steps

1/10

Before mixing the noodles, we have to buy an electronic scale. We have to use an electronic scale to weigh the flour, water, salt, alkali, so that the taste of the noodles is the same every day

2/10

After preparing an electronic scale, we have to choose the flour.

3/10

There are two types of noodles, the traditional hand-stretched noodles and the machine-pressed noodles. The ratios for these two methods are different. For traditional hand-pulled noodles, the ratio is 10 pounds of noodles, 4.5 pounds of water, 170 grams of salt, and 5 grams of lye. The ratio for machine-pressed noodles is 10 pounds of noodles, 4 pounds of water, 100 grams of salt, and 10 grams of lye.

4/10

Put the salt and alkali in the water first, then use the pasta machine to mix the noodles directly, and the mixing time is 5-10 minutes. When the dough is ready, let it rise for about half an hour, then put it in the pasta press and press it 4-5 times until it is smooth.

5/10

Traditional hand-pulled noodles: After the noodles are pressed smooth, cut them into small strips.

6/10

Then roll them into small noodle sticks

7/10

Sprinkle them with cornstarch and just put them in a box.

8/10

For machine pressed noodles: press the noodles smooth and cut them directly into pieces, one piece is a bowl portion.

9/10

Just put the pieces directly in the pasta press and press them into noodles, but of course, if you install a lasagna cutter, the pressed noodles will be lasagna.