Egg Noodles

Egg Noodles

1. Put a teaspoon of salt in a bowl of water and use a spoon to stir until the salt dissolves. When mixing with flour, beat an egg into it, knead the flour into a smooth dough, cover with a lid or awake for 15 minutes. The dough for hand-rolled noodles is harder than the dough for buns.

2. After waking up for 15 minutes, put the dough on the panel and knead it into a ball, and then press a round cake with your hands

3. Use the rolling pin to continue rolling into a larger round cake.

4. Spread dry flour on the dough and roll the whole dough on the rolling pin.

5. Use both hands to firmly press the rolling pin on the top of the roll and push the rolling pin forward at the same time.

6. Repeat this action continuously.

7. Roll out the dough to the desired thickness.

8. Spread flour on the dough and fold it from one side.

9. It can be folded a little wider, and everything is folded up.

10. Cut the noodles with a kitchen knife.

11. After the cut, roll the noodles by shaking them one by one and place them immediately.

12. In order to prevent the noodles from sticking, it is best to sprinkle some dry flour and arrange them in an orderly manner, not piled together. The best way is to boil the noodles quickly!

Tips:

1. Adding salt can make the noodles taste better and more chewy. The salt must be dissolved in water and not sprinkled directly in the flour. 2. The hand-rolled dough has less water than the buns. If the hand-rolled dough is too watery and the dough is too soft, the rolled noodles will easily stick together, but it is not necessary and unnecessary. Too hard, too hard dough is not easy to knead. After I bought the electronic kitchen scale and measuring cup, I am telling you how much water and how much flour I need to add. I now also grasp the ratio of flour to water based on my usual cooking experience.