3/4 tbsp alkaline water (kan sui), mixed with 1 tbsp water
1/4 tsp salt
500g plain flour, sifted
Enough tapioca flour for dusting
Break the eggs into a small bowl. Stir the egg yolks with a fork to break up but do not beat the yolks. Add the alkaline and water mixture to the eggs to combine.
Put sifted flour into a large mixing bowl. Stir in salt and make a well in the centre and pour in the egg mixture. Use your hands to bind the mixture into a ball of stiff dough. Transfer the mixture onto a lightly floured table top and knead until the dough is smooth.
Use a rolling pin to roll out dough into a big piece of rectangle then cut it into 4 smaller rectangles. Dust each quarter piece lightly with tapioca flour and leave aside.
In the meantime adjust knob of a noodle machine to the widest setting. Turn on the rollers slowly and insert a quarter piece of dough into it. Keep rolling and passing the dough through the machine, decreasing the roller spacing each time until you get the required thickness. Pass the piece of dough through the cutting machine and cut the strands. Do the same for the rest of the dough sheets.
Dust the noodles lightly with tapioca flour and make into a ball. Store the freshly made wanton noodles in an air-tight plastic container and keep in the refrigerator.