At noon, one person at home can have a bowl of warm hand-pulled noodles.They are not only delicious but also bring warmth to the belly.The method of making noodles varies; it can be pulled, stretched, cut, shaved, pinched, pressed, rolled, plucked, twisted, picked out, or stretched.

　　Noodles made by pulling are called "hand-pulled noodles".They have a chewy texture and rich noodle aroma, making them a traditional home delicacy.The specific preparation method begins with:First step: Prepare ingredients.

Regular flour 500 grams, salt 3 grams, one egg, about 110 milliliters of water.

(Different flours absorb different amounts of water, so the amount of water may vary slightly)Second step: Mix salt and eggs into the flour, then slowly pour in the water. Knead repeatedly until a smooth dough forms (kneading should result in a smooth surface, a clean bowl, and clean hands).Cover the dough with plastic wrap and let it rest for 30 minutes.Third step: Dust some dry flour on the work surface, then take out the rested dough, knead it again, and roll it into a pancake shape.(Rolling noodles is best done with a longer rolling pin)Fourth step: Roll the dough sheet back and forth over the rolling pin while pressing it to make it thinner.Fifth step: Change angles every now and then during this process.Each time, dust some dry flour on the dough sheet to prevent sticking.Continue until the dough sheet is very thin, about 1 millimeter thick.

(Since the noodles will slightly expand when cooked, do not roll them too thick)Sixth step: Fold the dough sheet and sprinkle more dry flour each time you fold it.

Seventh step: Cut the noodles.Cut into evenly wide noodles using a dry knife. Gently lift each noodle after cutting to shake off excess flour.Hand-pulled noodles are ready.Eighth step: When cooking hand-pulled noodles, use plenty of water and cook them only when the water boils. Serve with broth for a smooth and chewy taste.

Step 4: Roll the dough sheet back and forth on the rolling pin, pressing with your hand as you roll to make the dough thinner.

Step 5: Repeat this operation from different angles several times in the middle.Every time you change the angle, sprinkle a little dry flour on the dough sheet to prevent sticking.Continue rolling until the dough sheet becomes very thin, about 1 millimeter thick or less.(As the noodles will expand slightly when cooked, do not roll them too thick.)

Step 6: Fold the dough sheet and sprinkle some dry flour after each fold.See picture

Step 7: Cut the pasta.Cut the dried noodles to the same width using a dry knife as shown in the image.Then gently lift each noodle strand, shaking off any remaining dry flour.The hand-rolled noodles are now ready.

Step 8: Use plenty of boiling water to cook the pasta and add it when the water comes to a boil.Serve after adding sauce; it will be particularly smooth and chewy.