Chinese chefs spend years perfecting their technique for making hand-pulled noodles. Today, most restaurants use machines to make their noodles.
- 6 cups pastry flour
- 1 cup enriched flour
- 3 cups warm water, or as needed
- 2 teaspoons sesame oil
In a large bowl, combine the pastry flour and the enriched flour. Slowly stir in 3 cups of the water. Add as much of the remaining 1/2 cup water as you need to form a smooth dough (add more than 3 1/2 cups if necessary). Knead vigorously to soften the dough. Cover the dough with a damp cloth and let rest for 30 minutes.
Knead the dough for another 5 minutes.
To make the noodles, roll the dough into a long cylinder. Rub sesame oil over. Grab both ends of the dough. Twist the dough, and then pull it out, stretching your arms apart. Fold the dough in half. Continue stretching and folding the dough until it forms fine noodles. Boil the noodles before serving.