The formula proportion of fresh noodles: 85kg flour, 0/5 kg starch/kloc, 0.3-0.5kg salt, 0.5kg gluten source and 30-35kg water. 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.