Home-style Hand-Rolled Noodles Method
At noon, one person at home can have a bowl of warm hand-pulled noodles.They are not only delicious but also bring warmth to the belly. The method of making noodles varies; it can be pulled, stretched, cut, shaved, pinched, pressed, rolled, plucked, twisted, picked out, or stretched.
Noodles made by pulling are called "hand-pulled noodles". They have a chewy texture and rich noodle aroma, making them a traditional home delicacy. The specific preparation method begins with:First step: Prepare ingredients.
Regular flour 500 grams, salt 3 grams, one egg, about 110 milliliters of water.
(Different flours absorb different amounts of water, so the amount of water may vary slightly)Second step: Mix salt and eggs into the flour, then slowly pour in the water. Knead repeatedly until a smooth dough forms (kneading should result in a smooth surface, a clean bowl, and clean hands). Cover the dough with plastic wrap and let it rest for 30 minutes. Third step: Dust some dry flour on the work surface, then take out the rested dough, knead it again, and roll it into a pancake shape.(Rolling noodles is best done with a longer rolling pin) Fourth step: Roll the dough sheet back and forth over the rolling pin while pressing it to make it thinner.Fifth step: Change angles every now and then during this process. Each time, dust some dry flour on the dough sheet to prevent sticking. Continue until the dough sheet is very thin, about 1 millimeter thick.
(Since the noodles will slightly expand when cooked, do not roll them too thick)Sixth step: Fold the dough sheet and sprinkle more dry flour each time you fold it.
Seventh step: Cut the noodles.Cut into evenly wide noodles using a dry knife. Gently lift each noodle after cutting to shake off excess flour. Hand-pulled noodles are ready. Eighth step: When cooking hand-pulled noodles, use plenty of water and cook them only when the water boils. Serve with broth for a smooth and chewy taste.
Step 4: Roll the dough sheet back and forth on the rolling pin, pressing with your hand as you roll to make the dough thinner.
Step 5: Repeat this operation from different angles several times in the middle. Every time you change the angle, sprinkle a little dry flour on the dough sheet to prevent sticking. Continue rolling until the dough sheet becomes very thin, about 1 millimeter thick or less.(As the noodles will expand slightly when cooked, do not roll them too thick.)
Step 6: Fold the dough sheet and sprinkle some dry flour after each fold. See picture
Step 7: Cut the pasta. Cut the dried noodles to the same width using a dry knife as shown in the image. Then gently lift each noodle strand, shaking off any remaining dry flour. The hand-rolled noodles are now ready.
Step 8: Use plenty of boiling water to cook the pasta and add it when the water comes to a boil. Serve after adding sauce; it will be particularly smooth and chewy.
