Make the Dough

Option 1: Prepare the Dough By Hand

• Dissolve salt in water.
• Add the flour to a mixing bowl and slowly drizzle in half the water, stirring with chopsticks or your fingers in a claw motion. Once absorbed, add the remaining water gradually.
• Mix until the dough forms a shaggy mass. Gather everything into a ball, pressing down to incorporate any remaining dry flour. If there are still dry spots after a few minutes, lightly sprinkle more water where needed and knead it in. Knead for 2 minutes to bring everything together. 
• Set 1: Cover and let it rest for 20 minutes. Knead for 2-3 minutes.
• Set 2: Rest for 20 minutes. Then knead once more for 2 minutes.
• Assess the dough: If the dough is still not smooth do one more set of resting and kneading. Otherwise, shape it into a smooth ball by pinching the bottom ends and place it seam side down. Cover, and rest for 5 minutes before dividing (you can skip this rest but it will be easier to handle rested).

Option 2: Prepare the Dough Using a Stand Mixer

• Dissolve salt in water.
• Add the flour to the stand mixer bowl and attach the dough hook. Start mixing on low speed (1-2) while slowly pouring in the water along the side of the bowl.
• Mix until a shaggy dough forms (2-3 minutes). If any dry flour remains, drizzle in a small amount of additional water.
• Increase to medium-low speed (2-3) and continue kneading for another 3 minutes until the dough is cohesive but slightly rough.
• Cover and rest for 20 minutes, then knead again on setting 3 for 1 minute to smooth it out.
• Shape the dough into a smooth ball by pinching the bottom ends together. Place it seam side down, cover, and let it rest for 5 minutes before dividing.

Divide & Shape the Dough

• Thin Noodles: Divide into 2 portions (~200g each). Roll into a 3/4 cm thick oval or rectangle.
• Flat Noodles: Divide into 2 portions (~200g each). Roll into a 1/2 cm thick oval or rectangle.
• Wide Flat Noodles: Divide into 4 portions (~100g each). Roll into a 3×4.75-inch oval or rectangle, ~1/2 cm thick.
  • Optional Before Rolling the Dough: For thin and flat noodles, roughly flatten the dough with the palm of your hands with the cut edge facing down to form a oval-like shape. For wide flat noodles, flatten each portion with the palm of your hands and pinch the short ends together to form a cylinder-like shape. Place it seam-side down, cover, and let it rest for 5-10 minutes. Allowing the dough to rest for a few minutes makes it easier to roll out without it wanting to shrink.
• Coat each piece generously with oil, cover tightly with plastic wrap (removing any air pockets), and let them rest at room temperature for at least 2-6 hours.
• Note: If using higher protein flour (i.e. flour with >13% protein) or your environment is cold, the dough may need the longer resting time (5-6 hours) to become pliable for pulling.

 Pull the Noodles

• Bring a large pot of water to a boil.
• Thin noodles: Lay the dough flat and slice into 1/2-1 cm-wide strips using a sharp knife or bench scraper. Flip each strip on its side to prevent sticking. Hold both ends of a strip, gently stretch it apart, then bounce it on the counter a few times until it reaches the desired length (about arms length or 5 ft). The center pieces may naturally stretch more than the end pieces, depending on how the dough was rolled.
• Flat noodles: Slice the dough into 3-4 cm-wide strips, keeping slight gaps between cuts. Stretch each strip by holding both ends and bouncing it on the counter to elongate.
• Wide flat noodles: Use a chopstick to press a dent in the center of each piece. Stretch the dough by pulling both sides apart while bouncing it on the counter. Tear along the indentation, leaving either separate strands or a connected loop. Optionally, stretch width wise for a wider noodle if desired.
• Note: If the dough resists stretching, let it rest longer before pulling. Dough that hasn’t rested enough may be tougher to stretch and can tear or cook up thicker.

Cook the Noodles

• Thin & Flat Noodles: Boil for 1-1.5 minutes. Under cook by 30 seconds if using for stir fries.
• Wide Flat Noodles: Boil for 1-2 minutes. Under cook by 30 seconds if using for stir fries.
• For storing: Undercook by 30 seconds to prevent over-softening when reheated.

 Serve or Store

• To serve: Toss with your favorite sauce, stir-fry, or broth.
• To store: Rinse under cold water, coat lightly with oil, and refrigerate for up to 2 days or freeze for up to 3 months.
• To reheat: If unseasoned, boil in hot water for 20-30 seconds until heated through. If seasoned, microwave for 40 seconds or until warm. You may need to add a teaspoon of water to loosen the noodles.