1/2 cp soya flour
2 cps all-purpose enriched flour
1/2 tsp salt
1 cp cold water
1 - Sift dry ingredients together.
2 - Stir in water and make a stiff, dry dough, which should be
kneaded thoroughly until smooth and free of lumps.
3 - Roll out to desired thickness on table with large
surface using very little flour
4 - Dry enough on both sides so noodles don't stick to each
other when being cut. 5 - To cut, roll like a jelly roll and slice as thin as desired.
6 - To store: allow noodles to dry thoroughly, then put them in
glass jars and cover.