Ingredients:Pumpkin200 grams,Rocher flour350 grams, about 3 grams of salt;350 grams, salt about 3 grams;

Steps:

1. Cut the pumpkin into slices.Steam until cooked, mash into a paste and let it cool down;Cooked, mashed into a paste, cooled;

2. Add the flour and salt, stir with a spoon first, then knead into a smooth hard dough (the dough should be well-kneaded for a longer time), cover with a wet cloth and rest for about 30 minutes;

3. Knead the rested dough on a floured board again;

4. Wrap an appropriate amount of flour in a muslin bag to make a powder bag;

5. Press the rested dough flat, use the powder bag to sprinkle flour on it;

6. Roll out until about 1 millimeter thick;

7. Keep rolling until there is no dry powder left, then sprinkle some more powder with the powder bag;

8. When rolling, start from both sides towards the middle and roll up;

9. Cut into strips using a knife, dust with flour to prevent sticking, lift in the middleNoodles;to loosen and air-dry for about half an hour before cooking as desired!

Tips:

Tips:The amount of flour is just a reference; it may vary due to different moisture content in the pumpkin paste;The dough should be harder when making hand-rolled noodles;2. The dough should be well-kneaded for a longer time;

3. When rolling, because the pumpkin dough is sticky, sprinkle some flour again once there is no dry powder left;

3. When rolling out the dough, as the pumpkin dough can be sticky, add more dry flour when the dough no longer sticks to the surface;