Fat noodles

Last night, the sound of winter rain hitting the roof woke up. It's cold and hungry, and it's dark and it's hot for you. It tastes good when it's made out of black noodles. What do you mean, "black-face"? My home's wheat is washed and dry. Take the mill, and the procedure is the first time you grind it, throw out the skin, and the flour is white, and the food is white. And this is fine flour now. The second time you grind it, you have some skin, and the third time you have more skin. The second flour, compared to the first flour, was made with darker food colours, so it was called black noodles. We locals are usually called head pasta, two and three. Now it's usually called black noodles for the last two processes. The dark side, though dark, has better nutritional value than fine flour。