1. Mix to shaggy crumbs (it will seem dry; that’s normal).
2. Rest 30 min in a bag (hydration makes it workable).
3. Roll through pasta roller (start thick → thinner), fold once or twice early.
4. Cut with thin noodle cutter (or hand-cut).
5. Dust well (potato starch/cornstarch works great).

Keeping dough stiff

1. Critical HK step (the “snap”): bamboo pole effect - Most home cooks can’t replicate the bamboo-pressing, but you can get closer by:

   Rolling/folding a couple times early

2. Using alkali sparingly

3. Storage

   Portion nests, dust heavily, freeze on a tray, then bag.