Hand-Pulled Round Noodles
Fresh Chinese-style round noodles made from scratch using a pasta machine. These chewy, elastic noodles are perfect for soups or stir-fries and can be dried for later use.
Story
These homemade round noodles have that satisfying chewiness you find in Chinese restaurants. The key is getting the dough to the right consistency—tacky but not sticky—before passing it through the pasta machine multiple times.
Ingredients
all-purpose flour
3 cups
water
1 cup (adjust as needed)
salt
½ teaspoon
flour for dusting
as needed
Instructions
1
Mix the flour and water
Pour flour into a large bowl and make a well in the center. Gradually add water while mixing with chopsticks or a fork until the mixture forms coarse, crumbly grains that hold together when pressed.
2
Knead the dough
Turn the mixture onto a floured surface and knead briefly until it comes together into a rough ball. The dough doesn't need to be perfectly smooth yet—this is fine for the next step.
3
Pass dough through pasta machine
Set your pasta machine to the widest setting. Flatten the dough slightly and pass it through. Fold it in half, rotate, and pass through again. Repeat this process 3 times until you get a smooth, elastic sheet about a meter long.
4
Roll to desired thickness
Narrow the setting one or two clicks and pass the dough through again. Continue narrowing until you reach your preferred thickness—typically the 4th or 5th setting works well for lamian.
5
Cut into round noodles
Switch to the round noodle attachment. Pass the dough sheet through the cutter to create long, thin cylinders. Immediately dust with flour to prevent sticking.
6
Dry the noodles
Spread the noodles in a single layer on a clean towel or drying rack. Let them air dry at room temperature for about 3 hours until they hold their shape. Store in an airtight container or use immediately in your favorite noodle dish.
