ADD FLOUR: Power on the machine and hit the Reset button. Add the 400 g of bread flour directly into the dry mixing chamber. Close and lock the chamber lid securely and select "Pasta" button.

VERIFY SCREEN TARGET: Check digital screen on machine to make sure it registers 400g. The Joyoung machine will display its own automated liquid target (which will be right around 140ml). Use the machine's exact flashing milliliter target for your final liquid line.

MIX LIQUID: Thoroughly dissolve the salt & lye water into your warm water before pouring into the Joyoung measuring cup and match the automated liquid target displayed on the machine.

START & DRIZZLE: Press "ON/OFF" button so blades begin to spin. Slowly drizzle the liquid into the lid slot by hand over 45 SECONDS to ensure perfectly even, sandy crumb structure.

(see handy picture below directly from Joyoung manual)

EXTRUDE & DUST: As noodles emerge from the thin spaghetti or angel hair disc, immediately dust them generously with cornstarch or potato starch to prevent sticking. Cut to your desired length.

Cooking times - FRESH Noodles: Cook in a large pot of unsalted, vigorously rolling boiling water for only 45 to 60 seconds total. They will finish cooking in the hot soup.

* Right before throwing noodles into pot, vigorously shake off any loose cornstarch or potato starch you used for dusting.
* Stir with chopsticks/tongs for first 10 seconds.
* DO NOT RINSE. Use mesh strainer to shake off boiling water and drop them into your hot soup bowl.

Cooking times - FROZEN Noodles: Drop frozen noodle bundles directly into the rolling boiling water straight from the freezer and boil them for 2 to 2.5 minutes (120 to 190 seconds).