How to make handmade noodles

Handmade noodles are actually not that difficult to make. Today, let's make handmade noodles!

material

1 egg, 2g salt, 500g water, 500g medium gluten flour.

The practice of homemade handmade noodles

65438+ Prepare 0.500g of flour, one egg and 2g of salt in advance.

2. Pour the salt into the egg and add 300g of water to break it up. Slowly pour into the flour, and after 200g, slowly add water according to the situation of the flour. Don't add too much water, or the dough will be too soft and the noodles will not taste good (ω? )? Hey.

Stir the flour into a floccule with chopsticks while pouring.

3, knead into dough, knead all the flour in the washbasin into a ball, without kneading smooth.

Stick a piece of wet gauze and wait 15 minutes.

You can do something else at this time, such as applying a mask.

Time is up. Keep kneading the dough until it becomes smooth.

4. flatten it, and then roll it out a little with a rolling pin.

It is better to use a larger rolling pin than a smaller one.

You can see how it rolls.

6. The rolling pin is not big enough, and it is all wrapped in it.

Attention, you should open it in the future, sprinkle some dry powder and change the direction of the bag, otherwise it will stick.

7. That's about it. Make it thinner and thicker to see what you like.

8. Then fold it like this. When folding, each layer should be coated with some flour to prevent adhesion.

9. Cut with such a knife, the thin cut is the fine surface, and the wide cut is the wide surface. In fact, this one in my picture is a little wide, so if you want to eat fine noodles, you must cut it very finely.

10, my mother cut the front and I cut the bottom, which is the effect of the picture cut in front.

Be sure to sprinkle dry powder, or it will stick together.

1 1, cooked, the noodles are super delicious, with the beef soup left over from yesterday, a wonderful taste enjoyment.

skill

According to my recipe, handmade noodles taste more q-elastic.

Remember not to pour too much water when mixing dough, or the dough will be soft.

Dry powder should be sprinkled during rolling and storage to prevent adhesion.

If you can't finish it, you can store it in the refrigerator.