Fuxing DMT-5 Electric Noodle Press | Two Dies and Tray, Noodles and Wrappers

An Italian pasta machine rolls a sheet and cuts it, which suits egg pasta because egg pasta is soft and rich. It is also why an Atlas fights you over Chinese noodle dough: a lean, stiff, low-hydration dough that resists a hand crank and springs straight back the moment you stop turning.

A noodle press works differently. It compresses stiff dough under motor power and forces it through a die, and that compression is what produces the dense, elastic bite Chinese noodles are actually judged on. The chewiness is not a flour thing, it is a pressure thing, which is why hand-rolled home noodles so often come out soft and disappointing.

Two dies are supplied, giving a wide and a narrow noodle, so it covers everything from thin soup noodles to a broad noodle for a Shaanxi-style chilli-oil dish. The motor means the stiff dough is the machine's problem rather than your forearm's.

It sheets as well as cuts, and that is the part people underestimate. Rolled to an even thickness and cut into rounds, the same sheet gives you dumpling and wonton wrappers that are the same thickness right across, which hand-rolling almost never manages and which is the difference between a dumpling that seals and one that bursts. The included tray sits under the outlet so the strands land together instead of on the floor.

Specifications

About the control panel

The labels and switch markings on this machine are in Chinese. That is normal for equipment built for the Chinese market, and it is why it will press a dough an Italian machine will not. We are photographing this model's controls so we can publish a full English guide here. Until it is up, message us and we will send it to you before you order.