How to Knead Hand-Pulled Noodles

For a serving for two,rhe hand-pulled noodles, about 500g of flour is needed, with a ratio of 4 parts flour to 1 part water. If you prefer "Xinjiang hand-pulled noodles," the ratio is three parts flour to one part water, which requires more skill and endurance in kneading. Put the flour in a bowl and add water gradually (the water temperature should not be more than 5 degrees Celsius above room temperature) according to taste, adding salt or other seasonings.

The flour will form lumps or pieces; use your fingers to stir in one direction, then switch to using your palms to repeatedly knead until all the water and separated dough are fully combined. Continue kneading until it reaches the highest level of "dough smooth, bowl clean, hands clean" for about 15 to 30 minutes.

The freshly kneaded dough is too tough and not easy to roll into a uniform thickness. It should be covered with a wet clean cloth or gauze and left to rest for more than 30 minutes.