Back to 4 servings 2.5 cups all-purpose flour, about 300 g; weigh if you can 0.5 teaspoon fine salt, dissolved in the water first 0.6 cup warm water, about 150 ml, around 95°F (35°C); add gradually, with a little more if dry flour remains neutral oil, such as canola or vegetable, for coating the dough and strips flour, a little extra, for dusting if the pulled noodles crowd
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1 Step 1: Dissolve the salt in the warm water. Add the water to the flour a little at a time, mixing with chopsticks or a spatula until shaggy clumps form and no dry flour remains.2 Step 2: Press the dough into a firm ball and knead by hand 8 to 10 minutes until smooth and slightly tacky. Cover and rest 30 minutes.3 Step 3: Knead 2 to 3 minutes more until very smooth, then rest covered another 30 minutes. Repeat once more if you have time; the dough should feel silky and pliable.4 Step 4: Roll the dough into a log about 12 inches (30 cm) long and 1.5 inches (4 cm) thick. Flatten it into a rectangle about 0.6 inch (1.5 cm) thick and cut into strips about 0.8 inch (2 cm) wide.5 Step 5: Coat the strips thoroughly with oil, arrange them on a tray, cover with plastic wrap and rest 1.5 hours total from when the dough was first shaped, or at least 10 to 15 minutes if you are short on time.6 Step 6: Fill a big pot with water and set it over high heat so it's at a rolling boil by the time the noodles are pulled and ready to drop in.7 Step 7: Oil the work surface lightly. Take a strip, stretch it to about double its length, then lift and bounce the ends against the counter, fold it in half and stretch again. Repeat 3 to 4 times until the noodle is thin and even.8 Step 8: Add the noodles to the boiling water in small batches. Let them simmer for 1 to 2 minutes, until they're soft with a bit of chew, then scoop them out with chopsticks or a strainer.9 Step 9: Serve immediately in broth, or drain, rinse briefly in cold water and toss with sauce or stir-fry ingredients.getsaucepan.com/r/3e078736-6d0d-5f54-b0a7-c1bdbed8f1a9
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