As a northern female, I was raised by my mom's various noodles since I was a child, so I especially love pasta. This recipe is shared with the pasta of the kitchen. Suitable for all kinds of foods that do not need to be noodles, such as dumpling skin, single cake and so on.
There are two kinds of noodles. If there is a bread machine at home, put the water, eggs, salt and other liquids into the bread bucket first, then put the flour, bread machine and noodle procedure, and get a smooth dough in half an hour.
Second, if there is only a simple tool in the house, it is best to use a stainless steel basin or a large bowl, first put water, then put a mixture of flour and salt, pour out a deep pit in the middle of the flour, and finally stir the eggs. Evenly, pour into the pit. Then the chopsticks can be stirred. You can also directly use it to make the strength of the milk, stir it in one direction and then slap the sheet.
After the dough is well, it takes about 15 minutes to wake up before you can proceed. If it is dumpling noodles, especially dumplings with glutinous rice dumplings, the noodles need a little more water, the dough is softer, and the dumpling skin is delicious.
TIps: The most successful result of the dough is the formation of a smooth, non-stick dough that achieves the so-called three-light: basin light, hand light, and surface light. Of course, this is good to say, the key is that the water absorption of the flour determines the hardness of the final dough. If you can't control the amount of water, try to follow the ratio of flour: water = 3:1, and then add water slowly. The purpose of the eggs is to make the dough stronger.