How to make pasta, please advise, thank you

There are some for sale, there are them in the big supermarkets, yellow, somen shape, they grow like cold noodles, you go home and cook it, put the ketchup and the salad dressing that I forgot with the name of the child icon I forgot to stir it, forget to say, don't forget to put the noodles in water to cool it.

You're talking about spaghetti.

Spaghetti is very resistant to cooking.

If you cook it for ten minutes, you should be fine.

Be careful to add a little salt when cooking.

Cook until nine ripe when the pot is too cool.

Such a surface is processed later so that there will be no sticking.

Pasta, also known as spaghetti, is the closest thing to the Chinese eating habits of Western food. There are many types of spaghetti, each with its own name, and the hollow type is called macaroni by some Chinese speakers.

The Italians teach you how to make authentic pasta.

The ingredients to prepare are simple, durum wheat on the left and breadcrumbs on the right.

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Durum wheat is a bit like a finer cornmeal.

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All materials are mixed except water. I used medium-sized eggs, which weighed 45-50 grams when shelled, so it felt like the dough was dry, and I added a little water one after another, and it was estimated that more than 10 grams were added. If you use 60 grams of heavy eggs at home, you should not need to add water, and the water absorption of flour is not the same.

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The dough of the noodles must not be too wet or too dry, just enough to form a dough.

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Both sides of the dough are covered with flour to prevent sticking, and the dough sheeter is pressed in 2nd gear. (Hand rolling without a dough sheeter is OK, it's not very difficult to roll).

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I've been in a state of pressure twice. Press again in 5 gears.

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The thickness that comes out is pretty much the same.

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Coat flour on both sides, so that it will prevent sticking when stacked and cut, otherwise the cut noodles will not be pulled apart, and they will all stick together. In fact, the dough sheeter at home has wide and thin dough cutting machines, but I think the knife cutting is also very convenient, so as not to rub the knife head of the dough sheeter.

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Cut off the uneven sides and cut them to your preferred thickness. The wide one is fettuccine (fettuccine), and if you want to make taglioni (fettuccine), roll out the dough a little thinner and cut it a little thinner.

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Cut noodles are pulled apart, sprinkled with flour, hung to dry, or individually wrapped and frozen.

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I did all of this, and I can make it whenever I want to eat pasta in a few days