Once the dough is rested, knead it again until it becomes smooth, 1 to 2 minutes. The process of pulling the three types of noodles is the almost same – pull the dough into a thin strip with one motion, and keep pulling and bouncing on the table into a thin shape, then fold it, pull it, and bounce it again until it reaches the desired thickness (except for flat or wide noodles, which you don’t need to fold). It’s quite a scene, in a circus act kind of way. The roaring boil gave the noodles a chewy texture. That’s why we decided to retest the recipe using various types of flour in the US, slightly refining the process to make the result more consistent and closer to perfect each time. Let the dough rest at room temperature for at least 2 hours (or store the dough in the fridge if you’re planning to use it the next day, after resting at room temperature). Because: There are countless types of noodles in China and I will introduce you to the hand-pulled (拉面, la mian) variety. Knead for longer? This mixture produces a slightly smoother dough (marginally). Hi Stephanie, we never tried drying the noodles made from this recipe, but I don’t think it will work. Also, what temperature do you recommend the water be at when adding it to the flour? My mom always made her own noodles (pasta) and there’s nothing to compare as to homemade. Stay tuned! Transfer the dough to that bowl and cover the dough with a damp dish towel. I think it must have brought some joy to these people when this Meiguoren was visiting their stall more than once a week, because they always greeted me with a smile and asked me to come sit with them for a little while. Thanks for reminding me this and I will add this information into the recipe now! I would like to make hand pulled noodles and vegetarian dishes by asian and chinese food recipes. Hi Ted, I’m sure you can cook the noodles, store them in the fridge and serve later. Happy cooking and let me know how the dish turns out . Anyhow, I have tried noodles with Canadian wheat flour and even after aging, still would not “pull”. So much great info here; love the video too! So you do not need to rest the dough for too long before pulling. Allrecipes is part of the Meredith Food Group. Do not, I repeat, do not do these with whole wheat flour! The freshly made noodles can be enjoyed with a simple sauce and made into various noodle dishes including soup and stir fries. I made the noodles (1c semolina flour & rest AP Canadian flour). Or would you recommend that one eat them only in a broth? How long did you rest the dough? When you slowly add the water and stir with the flour, you should able to get most of the dry flour off the bowl. With processor running, add water and oil and process until dough forms and runs around processor blade, about 30 seconds. They were usually about an inch or two long, they were boiled for a little while, but then they were tossed in wok, where they were cooked some more with a light sauce, chopped lamb or beef, and chili flakes that had a pleasant spice which made the palate dance. Let rest for 2 hours. Basically, what different steps would I need to take to give the noodles more bite, or conversely, make them silkier. I have a new noodle soup recipe coming this Friday.

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