Raw materials: 85kg of flour, 0/5 kg of starch/kloc-,0.3-0.5kg of salt, 0.5kg of gluten and 30-35kg of water.

Operation technology: Dry-mix flour, starch and gluten evenly, add salt into flour water to dissolve, then stir and add it into the mixed flour, put the mixed flocculent dough into a dough press and roll it into fresh noodles.

Detailed steps:

1, flour, water, and eggs are slightly kneaded until there is no dry powder. If you rub it a few times, it will be hard, and there will even be some very dry powder and debris. You can try to wrap the bread crumbs into a large piece and crush them by hand as much as possible.

2. The noodle maker adjusts the rolling surface to 1 and pushes the flattened dough in with one hand.