This is a very simple and easy recipe to make fresh noodle at home without preservatives. Also the texture of this noodle is “Chewy” and Bouncy” after it is cooked, in soup or pan fried. There are a great variety of noodles in different part of the country, which vary from region, weather, and ingredient. Generally speaking there are wheat noodle (麵)and rice noodle (米粉). There are at least 40-50 subcategories under each heading. This recipe is a part of the wheat noodle selection. Please see link for flour chart.
Duck egg x4
Unbleached flour x400 gm (6gm / 30gm of protein per serving)
Kosher salt small pinch
Water 1/2 cup if needed
In a mixer, put in eggs and flour and a pinch of salt. Use low speed to start and eventually use high speed once it turns into a dough ball. Use a piece of plastic wrap to cover the dough and let it rest for an hour in room temperature.
Cut it to smaller long strip and flatten it with your fist. Use a noodle maker (sheet roller) and select the thick setting and gradually decrease the thickness after each time going through it. Fold the sheet every time. Sprinkle dry flour between sheet when folding to avoid sticking. This will enhance the “chewy and bouncy” texture of the noodle. When the sheet is thin enough, use the noodle roller side to cut the sheet into noodle. Collect the noodle from the other side and store in an air tight bag. The noodle is now ready for cooking.