Instructions

1. Making the Dough:
   For traditional Chinese hand-pulled noodles, the only ingredients needed are flour and water. The typical ratio is 5:2, meaning 500 g of flour to 200 g of water. You can knead the dough by hand or use a food processor.
2. Resting the Dough:
   Place the dough in a bowl, cover it with a lid or plastic wrap, and let it rest for 30 minutes. After resting, knead the dough again until the surface is smooth.
3. Rolling the Dough:
   Use a rolling pin to flatten the dough. Press it repeatedly from all directions until the dough is about 2 mm thick. Sprinkle the dough evenly with flour or cornstarch to prevent sticking when cutting the noodles.
4. Cutting the Noodles:
5. Fold the rolled-out dough in half, sprinkle with flour or cornstarch, and fold again. Then, cut the dough into even 2 mm wide strips in a vertical direction. Gently separate the noodles. Done!