: Udon Noodles break too easily I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I use 1tsp lye water 8 ounces

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Udon Noodles break too easily
I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I use

1tsp lye water
8 ounces (1 cup) warm water
2 1/2 cups unbleached bread flour
1 1/4 cups unbleached all-purpose flour

I blanch them for about 7 minutes and roll it until 1/16 of a inch thick.

When eating them with chopsticks they don't even make it that far because they break. It might be the weight on them but they break.

How can I improve my udon noodles so that they don't break?

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