I’ve made three posts now going through the process of making hand-pulled noodles. Here’s a quick recap:
I’ll update this posting with any links to posts I make that have more information.
If anyone discovers this and is successful in making noodles, link some photos or make a comment about your success. I’d love to hear about it!
UPDATE June 25, 2008 — I modifed the description of note 1 on the kneading and pulling post. It sounded like you had to throw your dough away after your tried to pull it ONCE. In actuality, you should be able to practice on the same ball of dough repeatedly for upwards of an hour. My point with that note is that the dough acts a little different if you put it in the fridge and try to knead it the next day.
UPDATE July 20, 2008 — I’ve gotten some questions recently about using only all-purpose flour in the dough recipe. Unfortunately, this doesn’t work. I put together a recipe like this in my trials and the result is something the seemingly never loosens up. I spend 45 minutes or so on it and threw it away. Moral of the story, if you want a recipe that uses one type of flour, you’re better of trying to use all cake flour (which loosens up, but a little too much) or picking out a flour from your local asian market. I’ve had great success just randomly picking chinese and korean flours from the shelf at my local market. They all have pretty low gluten levels.
UPDATE December 6, 2008 – I’ve posted a new recipe here. Try it out! It’s a lot easier than the previous two recipes.