从上一周开始，我们有了一个新的任务，就是用面粉和压面机来制作每天中午吃的面条。周末大家一起揉面团，把揉好的面团切成片，再用压面机压成面条的形状。因为面条和泡馍的制作还不太一样，面团需要揉的更硬，所以揉面其实是最需要力气的环节。这样制作出来的面条与超市买的细面有很大差别，口感非常有嚼劲，而且也能省下一些开销。不过看着这一周之内下降了快一半的面粉，也是惊叹原来面粉这么不经吃！
Since last week, we have a new task, which is to use flour and a pasta machine to make noodles for lunch every day. On weekends, everyone kneads the dough together, cuts the kneaded dough into slices, and then presses them into noodle shapes with a noodle press. Because the production of noodles and steamed buns is not the same, the dough needs to be kneaded harder, so kneading the dough is actually the link that requires the most strength. The noodles made in this way are very different from the fine noodles bought in the supermarket. The taste is very chewy, and it can also save some expenses. However, looking at the flour that has dropped by almost half in this week, I am also amazed that the flour is so inedible!