Hand Pulled Noodles

18888188881 Says:

Jan 19, 2012 - The recipe is in the comments section. I got it from the Luke Rymarz website. It took a lot of tinkering, but this one finally seems to work consistently.

pichipelon Says:

Jan 19, 2012 - Awesome. I thought I had checked in the comment section but guess I missed it. Thanks much

luciastrazeri Says:

Jan 23, 2012 - hááááá..nãoooo..não acredito! estou procurando essa receita varios meses....não acho...não dá certo...por favorrrr....ajudaaaaaaaaaa....abraço Maria Lucia - Bertioga - São Paulo - Brasil -

luciastrazeri Says:

Jan 23, 2012 - Qual é a farinha regular??? Regular flour???

DilbeardAlbeard Says:

Feb 8, 2012 - Have u tried experimenting it with just Cake Flour and without the baking soda? I tried it twice and both the dough couldn't be pulled. The dough was quite 'resistible' as in it is still elastic n not stretchy as it was needed. I kneaded the dough for hours long and the dough ultimately failed.

18888188881 Says:

Feb 11, 2012 - You really have to work the dough for it to become elastic enough to pull. If you look at Luke Rymarz's videos he shows some good kneading techniques, but even using those, you still need to beat it up for like 30 minutes. It hurts. You will want to stop. But if you want to pull the noodles, you can't stop. By the time you are able to pull the dough on a regular basis, you will have very strong arms.

DilbeardAlbeard Says:

Feb 11, 2012 - Does that mean that u followed his recipe, which is cake flour, regular flour, water, baking soda, salt and vegetable oil? I just tried it yesterday with just Cake Flour 150g, water 100g and baking soda about 2-3 g and the dough similarly is quite tough to be stretched. Quite elastic however it still breaks at pulling. I kneaded the dough the same way luke did but to no avail. I beat it up, rest 10 minutes and continued.

DilbeardAlbeard Says:

Feb 11, 2012 - Yesterday I tried working on the dough which was made from Cake Flour - 150g, Water 110 g and baking soda 2-3g. Once I made it into a dough i let it rest for about 10-15 min and after that I gave it kneading for about 20 mins and let it rest again for about 15 mins before kneading it for another 30 mins. The dough was however still too elastic to pull and i notice putting baking soda makes it relatively harder to pull. It still breaks at pulling. I wonder how many attempts u made?

critesbill Says:

Feb 17, 2012 - awesome.  straight up awesome.

MetaView7 Says:

Feb 17, 2012 - It is the gluten that makes the dough stretchable. cake flour has less gluten than all purpose flour. you need to add some gluten to the mix.

OrangeHatKidd Says:

Feb 20, 2012 - Thank you i will try this out

OrangeHatKidd Says:

Feb 21, 2012 - welp Ive been kneading for about 3 and a half hours now... still not working

CouplesFoodTherapy Says:

Feb 22, 2012 - Who is this guy and does he have any other cooking videos? He doesn't move in the kitchen like an amateur and I'd like to see what else he can offer enthusiasts.

Robinhood2318 Says:

Feb 22, 2012 - you are good bro

RinSilpachai Says:

Feb 29, 2012 - omg thanks you .thats so amazing

britneythao Says:

Mar 9, 2012 - Wow...the freshest noodlesss in the world...I love to see people making noodles. How can you not breaking it apart? That's just amazing. I wanna try this out.

dnicolas90 Says:

Mar 10, 2012 - AWESOMO! GENIAL!

mzda110 Says:

Mar 12, 2012 - 很棒~用心学习的人总是会成功的。中国面食开始走向世界。

AIRNATION1 Says:

Mar 18, 2012 - ok i will try 

412356 Says:

Apr 6, 2012 - Woah you can't go around using cake flour to pull noodles and then say that you've done something Ramsay couldn't do. That's like saying you got a 100 on your math test while using a formula sheet.

amyxixiwang Says:

Apr 8, 2012 - 可以更详细些吗。比如面和水的比例。

madlinghuang Says:

Apr 28, 2012 - omg u did i

Blederin Says:

May 12, 2012 - that is siick