Noodles. Noodles. There's no special reason, because there's nothing else to eat when you're a little young, and you've got a noodle-eating stomach. When they were young, they ate their mother's pasta, and then they had a lasagna machine at home, and they came home every day after school, and then grew up and left home, buying finished noodles and cooking. But there's one problem: the world of noodles is actually big, and there's a lot more to eat than Mom's pasta, her own noodles and her supermarket noodles. There are many kinds of pasta such as noodle, noodle, noodle, noodle, noodle, knife, etc. It's been a long time since I've felt that the pasta, the noodles, the noodles, the noodles, the noodles, the noodles, they're all made in a restaurant. But lately I've changed my mind, because I've made those faces at home. The reason I didn't do it was because I didn't use the flour properly, and there was a certain demand for the flour, and the protein was too low. The gold dragonfish is 18 percent of the Australian wheat core protein, and the protein is of great quality, elasticity, and even today I've made a more perfect patch, full of achievements under tight time conditions。
