On Sunday we decided to make some noodles, but my wife wanted to do something other than our usual 2 egg, 3 flour pasta. So we looked around online and found a pretty simple ratio on a Chinese website, 1 egg, 3 water, and 8 flour.
So we mixed up a 48g egg, with 152g water, and 400g flour, let it rest for an hour, and then rolled it out to the medium 5 setting and cut the noodles, cooked them and threw them in some soup. Most of the dough was used up that night, but the real revelation came last night after when we made noodles out of the remaining dough. The noodles from Sunday were good, but Monday dinner was extra springy with some bounce.
In the past we had tried storing leftover noodle dough for a couple nights in the fridge and it had gone bad, so these aren’t things you can let sit too long, but it seems that giving them an extra 24 hours works out very nicely.