- 200 g all-purpose flour
- 10 g salt
- 90 ml water (It is better to use water whose hardness is less than 100 mg/L - soft to moderately hard water.)
- suitable amount potato starch or flour
Mix the salt and water together in a measuring cup. Put the flour in a big bowl and gradually add the salted water.
Stir the flour mixture and knead well. (If the room temperature is too high or humidity too low or an air-conditioner or fan blows on the dough, you must add a small amount of water to prevent it becoming too dry.)
Knead the dough several more times.
Put into a plastic bag and keep at room temperature for 1 hour. Remove from the plastic bag. Dust the dough with potato starch or flour and also dust the board on which the dough will be placed.
With a rolling pin, flatten out the dough into a square shape of 25 cm. wide. Dust both sides with potato starch or flour.
Hold the far side and fold it over 1/4. Hold the opposite side and fold it over 1/4.
Then fold in half.
Cut into 3 mm. strips. Refer to “How to boil thick white noodles” for boiling details.