how to make chinese handpulled noodles/udon noodles? Please help?!
While your're at it, can you give me an exact recipie and directions please?
Answers:
Noodles consist basically of flour and water.
Ingredients:
?2 cups flour
?1/2 cup water
Egg noodles are made by using two eggs plus enough water to make 1/2 cup instead of the plain water.
A stiff dough is prepared from flour and water. Knead the dough thoroughly, cover with plastic, and allow it to rest for 20 minutes. The resting time allows the flour to absorb water uniformly and makes the dough more pliable and easier to handle. Flatten the dough with a rolling pin and make a sheet 1mm thick (the thickness of a U.S. penny). Dust with flour to prevent sticking, as necessary. Roll the sheet into a log, and cut slices of the width desired for the noodles. A pasta machine, such as the one illustrated here, can be used to roll and cut the dough evenly. When using this type of pasta machine, the dough must not be too wet, otherwise it will stick in the machine. Once you have rolled the sheets, it may be necessary to let them air dry for about 10 minutes to be able to cut them properly. The drying time will vary depending on the humidity of the air and the amount of moisture in the dough. If the dough is too moist, the noodles will tend to clump together. The noodles may be air dried by draping them on plastic coat hangers or a Pasta Drying Rack for several hours, or they may be refrigerated for use at a later time.
Here some videos for your reference, enjoy!!!
How to make Japanese Udon :
http://www.youtube.com/watch?v=jsderySXu…
How to make hand-pulled noodle
(Part 1) http://www.youtube.com/watch?v=wZ26q_LOw…
(Part 2) http://www.youtube.com/watch?v=TYZM_ZDZH…
I think the art of making those takes years as an apprentice. I saw one such noodle maker, he learned from his parents, uses a long bamboo pole to work the dough. A dying art.