Hand-Pulled Noodle Bases
The secret to successful pulling lies in the hydration and the rest. If the dough resists your pull, walk away for fifteen minutes; let the gluten network soften so it flows like elastic rather than tearing like paper.
Patience is your primary ingredient.
Do not rush the resting stages. If the dough is too tight, it will simply break under the tension of the pull.
- Large mixing bowl
- Bench scraper
- Flat, smooth work surface
- Damp kitchen towel
What goes in.
- 500gBread flour (high protein content)
- 260mlWater, room temperature
- 1 tspFine sea salt
- 2 tbspNeutral oil for coating
Maintaining Momentum
Once you begin the final stretch, do not stop. Keep the dough in constant motion, using the weight of the noodles to help elongate the strands while snapping them against the counter.
The method.
Mix the dough
Combine flour and salt in a bowl. Add water slowly, mixing with your hands until a shaggy mass forms. Do not add extra water if it seems dry; keep kneading.
Knead until smooth
Knead on a bare surface for 10-12 minutes. The dough must be very firm and completely smooth, with no lumps or cracks.
First rest
Form into a log, brush with oil, and cover with a damp towel for 30 minutes.
Divide and shape
Cut the dough into 4 equal pieces. Roll each into a cylinder, brush again with oil, and cover for another 60 minutes. This rest is non-negotiable.
The pull
Flatten a cylinder, press a crease down the center with a chopstick, hold both ends, and gently bounce the dough against the counter while pulling your hands apart.
Other turns to take.
Biang Biang Style
Instead of pulling into thin strands, stretch the dough into wide, flat ribbons by slapping them against the counter.
When it doesn't go to plan.
Use a flour with at least 12% protein to ensure the dough has enough strength to stretch without tearing.
If your hands get sticky, use a tiny amount of oil rather than dusting with flour; flour will dry the surface and cause the dough to snap.
Work in a warm, draft-free room to keep the gluten relaxed.
The ones that keep coming up.
Why does my dough snap every time I pull it?
The dough has not rested long enough or was not kneaded sufficiently. If it springs back like a rubber band, cover it and let it sit for another 20 minutes.
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