It’s hard work, but the taste of the hand is very good.
I like to use the potted noodles, pour 200 grams of flour into the pot, add the eggs in the middle, then put the salt, do not add water, and then play the potential to desperately.
Like my strength, it can be smoothed in about 20 minutes, covered with wet gauze for 15 minutes, and then rubbed the dough for another 2 or 3 minutes.
Spread the flour on the chopping board, dry the flour on the rolling pin, and start to rub the dough. The trick is to roll the dough on the rolling pin. Don't worry about it, continue to lick it, then spread it out and change it, so you can take out a square... (What is the use!)
Fold the cooked dough and cut the noodles.
When the chopped noodles are piled together, sprinkle with dry powder. When cooking, cook more than a few times, not bad!