When making Lamian Noodles, what is the ratio of water, salt and noodles?

When making Lamian Noodles, the ratio of water, salt and flour is 1: 0.02 ~ 0.04: 2, as follows:

Ingredients: 200g medium gluten flour, 0/00g water/kloc, 4g salt.

1. First, put flour, water and salt together and knead into a smooth dough.

2. Then divide the dough into two parts evenly and knead it into a round and flat shape.

3. Grease the top and bottom of the dough and put it on a plate.

4. Cover with plastic wrap and refrigerate overnight.

5. Then take out the dough that was put in the refrigerator last night and open the plastic wrap to preheat it.

6. Grease the panel, take a piece of bread and gently press it to make the thickness of the bread even (you can also roll it thinner with a rolling pin, and Lamian Noodles can make it thinner, but not too thin).

7. Then cut the bread into even strips with a knife, as shown below.

8. Pull noodles one by one, that is, the production is completed (if you are skilled, you can pull more roots at the same time).