Hand-rolled noodles

Overview

How to cook Hand-rolled noodles at home

Homemade wheat flour
Measure yourself and add a little salt
Add water and mix the dough, be sure not to let it become soft. Personally, I think it’s okay to just barely form a dough, because it will be much better after waking up
Cover it with plastic wrap and put it indoors at a low room temperature. If you put it in the refrigerator in summer, let it wake up for 12 hours. I usually make the morning noodles at night and make the noodles the night before in the morning. The longer the awakening time is, the easier it is to operate
Knead the dough, knead it before rolling it out,
I just took a small piece and flattened it with a rolling pin
Spread the dough thinly and roll it into a piece with a rolling pin
Completed film
fold
Then fold
Then fold
In reverse
When cutting noodles, I prefer wide ones or thin ones. It depends on personal preference. I think hand-made noodles don’t need the glued noodles on the outside because they cook easily. If you cut them too thin, they will be overcooked. A slightly wider one is appropriate
After cutting it, sprinkle some thin noodles and shake it out
Boil water to cook noodles
Finished, the egg sauce I paired with it is simply braised noodles, simple, delicious and simple