擀面杖/Rolling pin
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手工面条做法
食材：
面粉：300克
水：150毫升
盐：一小撮
1. 大盆中放入面粉，加入一小撮盐，然后倒入水开始用手和面15分钟。有搅拌机的朋友们也可以用低速搅拌10分钟。面盆上盖一块毛巾让面团醒半小时。
2. 案板上撒一些面粉，将面团取出再用手揉几次，将面团中的气泡挤出来，然后将面团切成两半。拿擀面杖将其中的一半擀成两毫米厚。擀面的过程需要几分钟。为了防止粘连，在擀好的面皮上撒一层面粉。反面也撒一层，然后对折两次就形成4层面皮。用刀切成想要的宽度。
3. 根据面条的不同宽度和厚度在沸水中煮1至2分钟即可。
Noodle
Ingredients:
Flour: 300g
Water: 150ml
Salt: a pinch
Instruction：
1. Mix salt in flour and add water to start kneading for 10 minutes with a mixer or by hands for 15 minutes. Cover the dough with a towel to let it rest for 30 minutes.
2. Place the dough on a working surface. Knead a few more times to get any air bubbles out. Form into a ball and cut in half. Roll one half of the dough into a thin sheet, about 1/10-inch thick, flour the work surface of the sheet thoroughly, flip over and do the same.
3. Fold the dough twice so it becomes 4 layers. Slice the noodles into desired width. Separate the toss them in flour to avoid stickiness.
4. Cook the noodles in boiled water for about 1-2 minutes based on thickness of the noodles.
5. Serve with desired sauce.