The ingredients for the noodles and pasta in this guide are all given in percentages (%). This way, it is easier to adjust the amount required according to one’s needs and preferences. The amount or the kind of flour used also determines the corresponding amount of increase in the ingredients.

Below is a table indicating the specific ingredients and their corresponding percentages.

Percent(%) – Ingredients

100 – all purpose flour
32 – water
3 – iodized salt
5 – kansui
2 – powdered flavor (optional)
depend on individual taste – food color (optional)

The example below illustrates how the information in the table works:

For 250 (100%) grams of flour, use 80 (32%) grams of water, 7.5-8 (3%) grams of iodized salt and 12.5 (5%) grams of kansui. When using egg, remove 50 grams of water for each egg added to the recipe

Kansui helps maintain texture and taste in noodles. The main components of this liquid were sodium and potassium carbonate and phosphate. Modern Kansui is made directly from one or a combination of these elements. In its absence however, lye may be used but this gives the product a soapy after-taste.

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