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手工面handmade noddles


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!

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