• Sift the millet flour and bread flour together.
• Slowly incorporate water into the flour mix massaging the water into the flour to ensure the water hydrates the flour mix. Continue until the dough comes together into one cohesive dough.
• Knead the dough for 5 minutes to get a soft and supple dough.
• Cover the dough and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax.
• Generally dust the surface of your work station with the potato starch. Divide the dough into two and roll each out into a thin sheet. If you are using a pasta roller, just roll it out thin enough to pass through the thickest setting of the pasta roller. If you are going to cut by hand, roll it out to as thin as 1/2 milimeter.

Pasta Roller

• Generously dust the surface of the dough with potato starch. Role out the dough through the thickest setting then roll it through the 3rd smallest setting. Use the noodle cutter to cut the noodle strands. Dust with more starch to keep noodles separated.

Hand Rolled and Cut

• Generously dust the surface of the dough with potato starch. Fold the dough into three on its self, like you are folding an envelope. With a bench scraper or knife cut thin noodle slices. Dust with more starch to keep noodles separated.
• Bring a pot of water UNSALTED to a rolling boil. Gently add the noodles (whether hand cut of pasta roller cut) and cook for up to 90 seconds. As you are cooking use chopsticks to gently nudge the noodles apart. The noodles will float when cooked
• Drain the noodles and rinse gently with cold water.
• Serve noodles with soup or sauce