Hand-Pulled Noodles
The secret isn't in the pull itself, but in the patience you give the dough before you touch it. If you rush the rest, the dough will fight you; treat it right, and it will stretch like elastic.
Consistency is everything
Measure your water and flour by weight rather than volume to ensure the dough's elasticity. If the kitchen is cool, give the dough extra time to rest.
- digital scale
- large mixing bowl
- flat work surface
- bench scraper
What goes in.
- 500ghigh-gluten bread flour
- 260mlwarm water
- 5gsalt
- 30mlneutral oil, for coating
Controlled Tension
Keep your hands light and steady. Use the weight of the dough to pull it downward rather than using your grip strength, which can cause the noodles to break.
The method.
Mix and knead
Dissolve salt in water, pour into flour, and knead until smooth. This takes about 10 minutes of heavy pressing and folding.
First rest
Cover the dough and let it sit for 30 minutes. This allows the proteins to hydrate fully.
Form logs
Cut the dough into four equal pieces. Roll each into a long, thin cylinder and coat generously with oil. Let rest for another hour.
The pull
Hold the ends of a log, gently stretch, then fold and pull again. Repeat until you have reached the desired thickness.
Cook
Drop the noodles directly into rapidly boiling water. They are done the moment they float to the surface, usually within 60 to 90 seconds.
Other turns to take.
Spiced Oil Finish
Toss the freshly boiled noodles in hot chili oil, garlic, and vinegar.
Broth-based
Serve in a deep bowl with a beef or chicken bone broth and bok choy.
When it doesn't go to plan.
If the dough snaps, you have not rested it long enough; cover it and walk away for another 20 minutes.
Ensure your workspace is clean and smooth; any texture on the table can catch the dough and cause it to tear.
Do not over-boil; these noodles lose their chew if left in water longer than two minutes.
The ones that keep coming up.
Can I use regular all-purpose flour?
You can, but the noodles will be significantly softer and harder to pull without breaking. High-protein flour is essential for the structure.
Why is the dough bouncing back?
The gluten is too tight. Let it rest longer, covered, in a warm spot.
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