Chinese Noodles

Set up pasta rolling machine
with foot control (frees up hands).

2 cups 00 Flour
1/2 cup water
1/2 teaspoon salt

hint: put salt in water, stirr.

Mix with fork, rough
Rest 1/2 hour
Kneed
Rest 1/2 hour

With rolling pin roll out to about 1/2 inch thickness and divide into thirds

Run through 0 setting several times
run up incramentally 2 times for each 1, 2, 3 to #4 1.8MM
Cut noodles Using "Spagetty" cutter, 2MM

Hint: Do all stages for all three pieces at the same time
e.g.: all three through 0
all three through 1,2,3,4 ...
Saves a lot of switching around of settings, roller, and cutter.

Use plenty of flour to avoid noodles sticking to each other.

Allow to dry for a short time and then fold up and store in serving-sized amounts in plastic bags and freeze.