Homemade potato flour vermicelli

Overview

How to cook Homemade potato flour vermicelli at home

I originally wanted to use a scale to weigh it, but I hadn't used it for a long time, but when I took it out, I saw that it was out of battery, so I took the measuring cup that came with the bread, 3/4 measuring cup of flour, and spread the amount of white sail on the panel, about the size of a thumbnail.
Use boiling water that keeps bubbling, pour a little and a little, and mix it into a flocculent shape.
Knead into dough.
Roll out into pieces about one millimeter.
Just cut into strips about two to three millimeters wide. Just eat it and cook it now. If you want to make more, you need to boil it in boiling water. When the vermicelli floats, take out the amount. After it cools, you can freeze it in the refrigerator. You can take as much as you like. I like to eat freshly cooked food. So no need to cook it.