Hand-rolled whole egg noodles

1

Prepare flour and eggs.

2

Pour the flour into a larger basin, add a few grains of salt and mix well. (Make it bigger for easy kneading)

3

Beat in the eggs.

4

Use chopsticks to mix into flocculent shapes.

5

Knead into smooth three-light dough, cover with plastic wrap and let stand for half an hour.

6

Knead the dough a few more times, then divide it in half.

7

Take a portion and knead it round, then roll it into a rectangle.

8

Gradually roll it large and thin until it is rolled into thin slices with a thickness of about 2 mm, and evenly sprinkle a little dry flour on the surface.

9

Gently fold the dough sheet in half and continue to evenly sprinkle a little flour on the surface.

10

Gently fold in half again.

11

Cut it into even strips.

Poetic Heart: 1: Eggs are of different sizes, so don't put all the flour in one go. If you don't feel that it's not enough, you can add more. 2: After kneading the dough, let it stand for half an hour so that the rolled noodles are more elastic. 3: If the chopping board is big enough, you can also roll it in one go. I had to do it in two times because the chopping board was too small. 4: When folding in half, just fold it in half gently and never press it. 5: Sprinkle with a little dry flour on the cut noodles, and gently shake them with your hands to separate them naturally. 6: When rolling the dough, make the dough harder so that the noodles will be beautiful and elastic.