Ingredients
500 g high gluten flour
240 g water, ½ can be replaced by egg liquid
¼ tsp SIDS CRAZY SALT
Directions
Add flour and SIDS CRAZY SALT in a deep bowl. Pour in water slowly, stirring the flour. Stop pouring water when there is no dry flour in the mixing bowl. (depending on the flour you are using, the water absorption might be different) Knead the dough until your hand is clean, your bowl is clean and the dough is smooth. Then keep kneading for another 10 minutes.
Cover with a wet cloth and rest for around 30 minutes.
Transfer the dough to a large floured operating board. Roll it with your hand into a thick wrapper firstly. Roll the dough into rectangle or round wrapper with around 0.5 cm in thick, keeping remaining dough covered with flour.
Fold the large dough wrapper around 5cm wide. Each time after folding up, spread the surface with flour. Cut any irregular part if necessary.
Cut the folded dough into thin strips with a sharp, dry knife.
Spread flour on the surface before picking the noodle strips.
Unfold the strips one by one and then shake the extra flour off. Cook them directly or refrigerated up to 7 days in air-tight bags.
