Hand-rolled noodles
Overview
The busy life rhythm and eating habits of southerners make most of the pasta in the south buy the finished product and eat it directly, and the semi-finished product is also processed~~ But unlike other delicacies, pasta that is completely made by yourself has a unique flavor. When the pasta is finished, your delicious taste is basically completed. Irreplaceable!
Tags
Ingredients
Steps
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First put 3 grams of salt into water and stir well (the water is warm water that has been cooled, about 30 degrees). While kneading the dough, add a little water (just wet it), knead it repeatedly, and slowly add water; my own method is to pour less water on the chopping board and soak it in water while kneading. Knead the dough until soft and smooth, place it in a basin, cover with a damp cloth and put it in the refrigerator. Let it sit for at least an hour.
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Okay, ready to start rolling out the dough. For a 75*40 panel, use a rolling pin to roll and roll it. During this period, you can sprinkle some dry flour on the dough like MSG and spread it evenly with your hands. Apply it on both sides to avoid it becoming sticky. The feeling of using the rolling pin is to roll the dough. Use the force according to the thickness of the dough
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Stack the rolled dough in several layers and cut it according to your own width. Sprinkle some dry flour on the cut noodles and scoop them lightly with your hands to avoid them becoming sticky
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Put the prepared noodles in a pot and boil them in boiling water for a while to remove the noodles on the surface during processing!
