Ingredients:
220 g bread flour
45 g potato starch
1/2 c water
1 tbsp oil

140 g AP flour
70 g potato
1/4 c water
1 tbsp oil

Knead all ingredients together until the dough just comes together. (If using potato, steam potato for 15 minutes and then mash). Let sit for 15 minutes, and then knead again for a few minutes. Let sit for at least 30 minutes. For kalguksu, roll to setting 3 on the Imperia Restaurant. For dry noodles, roll to setting 4.

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