Knead the dough by putting all the ingredients in a food processor and processing. Whirr-whirr-whirr. Leave for 5 minutes.
Put the dough in a bag and flatten. Step on the dough with your feet, fold the dough into thirds, then step on it again. Repeat one more time, fold the dough into thirds and leave in the bag for 10 minutes.
Divide the dough into thirds. Roll the dough out with a rolling pin thin enough that it will go through a pasta machine.
My pasta machine has 1.5 mm and 6.5 mm wide cutters. To make Chinese noodles, use the 1.5 mm cutter. The noodles will be delicious.
For fresh pasta, use the 6.5 mm cutter to make delicious fettucine.
Story Behind this Recipe
I used to use a hand-cranked pasta machine. People have only 2 hands...to be able to turn the handle and to catch the noodles at the same time is an amazing feat! I always had to ask someone to help me whenever I made noodles. Now I have a motorized pasta machine, so I can make noodles by myself.
I used powdered lye (kansui). I measure it out each time in grams and dissolved it in water. The finished noodles aren't yellow; they're actually a very very pale green. When you boil the noodles, they'll take on that smell and yellow color of Chinese noodles.