Udon Noodles break too easily I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I use 

1tsp lye water
8 ounces (1 cup) warm water
2 1/2 cups unbleached bread flour
1 1/4 cups unbleached all-purpose flour


I blanch them for about 7 minutes and roll it until 1/16 of a inch thick. 

When eating them with chopsticks they don't even make it that far because they break. It might be the weight on them but they break. 

How can I improve my udon noodles so that they don't break?
I've found that kneading pasta too long has the same effect. Try reducing the kneading time.