1. Put180g of medium-gluten flour, parmesan cheese, rosemary, salt, pepper and yeast into a large bowl, and add hot water at the same time. Then add180g flour and knead it into dough. Sprinkle a little flour on the workbench and knead the dough on the countertop for 10 minute until the dough is smooth and elastic. Add the remaining flour when kneading the dough to prevent the dough from sticking. Divide the dough into two parts evenly, cover it with a wet kitchen towel and let it stand for 10 minutes.

2. Take two pieces of 40× 30cm waxed paper, sprinkle 1 tablespoon coarse-grained wheat flour on each piece, put two pieces of dough on the two pieces of waxed paper, and pat into a rectangle of 25× 15cm. Brush the dough with oil and cover it with kitchen paper towels. Then put it in a warm place for about 30 minutes until the volume doubles. Put 1 piece of dough in the refrigerator.

3. Preheat the oven to about 200 degrees Celsius. Spread parchment on 2 sheets of oven oil paper and sprinkle with half of the remaining coarse flour. Cut the dough into 20 noodles of the same length, each about 20 cm long. Twist the ends of the noodles and stretch them to 30 cm. Put the pulled noodles on the baking paper, and the noodles are 5 cm apart. Leave it uncovered 10 minutes and let it begin.

4. Spray a thin layer of non-stick cooking spray on each noodle and bake for 10 minute. After taking out, spray a thin layer of non-stick cooking spray, bake until golden and crisp (about 8 minutes), and then put it on a metal rack to cool thoroughly. The other dough is processed as above.