Put the flour in the bowl of a mixer fitted with a dough hook. Mix the water and kansui together, then add the mixture to the flour. The flour should immediately start turning yellow. If it doesn’t, it’s possible your kansui is less concentrated than the one I used, in which case, you will need to experiment to figure out the right amount to add.
Give the mixture a quick stir with a fork or chopsticks to combine everything then attach the bowl to your mixer and run on medium high speed for 10 minutes. It’s a dry dough so it will look like a bunch of gravel at this point. Use your hands to divide it in two and press together into two balls.
Flatten each ball out on a flat surface, and run it through the largest setting of your pasta roller a few times, folding it in half each time. The dough will be ragged the first few runs though but will smooth out. When it starts rolling out smoother, fold it up into a square and wrap with plastic wrap and store it in the fridge overnight.
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