Depending on what you want to make. In general, 1. Chinese noodles. 50% hydration ex. 500g all purpose flour, 250g water, 5g salt, 1tbsp vegetable oil (optional) - makes the final product glossy 2. Fresh egg Pasta. 50% hydration (whole eggs).. ex. Weigh 2 whole eggs 120g, 240g all purpose flour (9-11% protein content), pinch of salt and pepper (freshly ground highly suggest 3. Japanese noodles 3a. Low hydration 33% and below. In this ex. Hakata style (used in tonkotsu ramen).. 500g flour(high in protein 12-14% content recommended) such as bread flour, 28% of 500 = 140g water, 1% salt which is 5g, 1-2% kansui 5-10g (how chewy do you want the noodles to be) bake baking soda 250degF/or 120degC for 1 hour or until it loses 33% weight. 100g should be 60-65g., P.S. this dough is very hard, i dont know if this machine can handle this but i think it can. 3b. High hydration Sapporo style 35 - 40% hydration, same formula as above. Just base everything on weight of flour You can also use no. 1 for dumpling wrappers.. ex. Gyoza
