How To Make Hand-Pulled Noodles: Part 1 of 2, Kneading

[Oniwah]

and the dough came from what? that vid in responses here I come as i thumb you down.

[MetaView7]

how do you make the dough?

[werewasyo]

guy sinstead of kneading it so much you can achieve same effect by letting it rest longer ...its developing gluten

[manamixingup]

your right arm is bigger than the left., lol

[saizmeup]

That response showed wwwaaayyyyy betttter. Just sayin.

[SydneyCita]

does this work with wheat flour?

[Rexchrung]

This guy here is a f*cking idiot. He teach you how to knead and pull but don't teach you how to mix the dough. I'm guessing he pulled his dough out of his A-hole.

[emeraldFloyd]

@Rexchrung ....Are you a fucking idiot? You don't know how to make a dough? ....you sir, have no patience nor any understanding for culinary arts.

[tomboypanda]

@Rexchrung it says how to make hand pulled noodle not how to make dough why the fuck are u even watching this?

[cruzors]

luke, 20mins kneading the dough. plus another 20mins kneading of folding on half. or just kneading folding half for 20mins? pls reply thank you

[YunqHunniie0654]

how would i cook it? like, just boil it in water and add water and seasoning?

[NOMCCBAMA]

So what is the dough recipe?

[cjoutloud]

"I have two balls here" haha me too :]

[mmh3999]

how do you make the dough? please reply...

[lonelydogclub]

I have tried. This guy's info is not totally fake but he sucks. His receipt is not good at all. May be this is why he tried over 40 times before success. I believe that lye is not a must but it is a great help.Baking soda can do the job but is more difficult. The correct mix of general purpose flour and cake flour ensure the gluten level and baking soda make the correct PH level. Suggest you guys find receipts from somebody else.

[TheVideoObsession]

motherfucker! i keep kneading and kneading! nothing! no magic, no noodles, no nothing! fuck this, fuck you, fuck everything!

[andyandtaya]

...also, our recipe is almost identical to yours but without the lye water. Though i'm not too sure about the measurements cause we never used them, we just went by looks and taste

[andyandtaya]

thanks for all your hard work. I grew up with hand pulled noodles here in australia & we found that we could only use white wings flour because of it gluten level... we also never used lye water or baking soda

[YoungKoolness17]

DID YOU ADD EGGS OR ANYTHING ELSE WHILE YOU WERE MIXING THE FLOUR BECAUSE I DONT UNDERSTAND HOW IT DOESNT BREAK IN 2 WHEN YOU STRETCH IT OUT

[MrBEIJINGJACK]

After doing this recipe---with the exact measurements of all ingredients with a digital scale in GRAMS---several times and great waste of time and money---personally and scientifically--I can say it does NOT work even after kneading it for more than 30 minutes. IF anyone--who claims it can work---and makes a video showing that the dough will stretch then I am more than willing to eat my words.

[MrBEIJINGJACK]

Please NO ONE do this recipe...don't WASTE your time and money----this guy is a fake and so IS this recipe---sure it will produce a smooth dough with exact measurements but will NOT stretch. Period. if he showed a video of him making the DOUGH---you would see he had to add some BORAX or like chemically induced product as all the Chinese do---in order to get it to stretch.

[dlb909]

@MrBEIJINGJACK You don't want to believe that anyone can make la mian without Borax.

His recipe uses baking soda (pH of 8.3). It's not as strong as Borax (pH 9.5), but Borax in food is illegal in the US. Lye is legal in food and its pH is 13. His website discusses using lye water. The texture of the dough relies on 3 things: the mix of cake flour with all-purpose flour to ensure the correct gluten levels; the addition of a base like lye water or baking soda; and the long knead time. It works!

[MrBEIJINGJACK]

@dlb909 I don't dispute the fact that lye water may work. I'm saying baking soda does not---and I say this after attempting it several times with the exact weight of all ingredients. I worked and lived in Beijing for many years---I even attended a Chinese culinary school in Beijing specifically to learn how to make the la mian When I discoverd that the use---or the indiscriminate use--of "Peng Hui" or borax---was lethal in large enough doses I decided this would not be good.

[joufu10]

@MrBEIJINGJACK look the whole reason that the noodles are able to stretch is the GLUTEN not the chemical leavener the borax or what ever they use in china has nothing to do with the stretching the only thing that it would do is change how the noodles would puff in the water as they cook gluten is what makes doughs stretchy or chewy not the leavening agent that can to an extent change the texture but other than that not much else maybe you didnt knead it enough or you used the wrong flour

[MrBEIJINGJACK]

@joufu10 I REALLY appreciate your response---I understand what your saying about gluten. I used the SAME exact products and same exact measurements by weight and kneaded the living hell out of it. Can I ask you if YOU were successful at this? NONE of the people who responded here have claimed to actually have done it---check em out----and even though I respect your comment that it is the Gluten I don't believe it.....If it were true...there would be no reason to apply baking soda....

[MrBEIJINGJACK]

@joufu10 I will say it again....IF anyone can make a video showing the making of the dough and then stretching it----using this recipe---I'll eat alllllllllllllllllll my words with the noodles....Believe me...NO one wants this to work more than I do as I prepare traditional Chinese noodle dishes TO DIE FOR at home---unfortunately I settled for a good Italian dough recipe as I won't put "dodgy" chemicals into my food for my friends or family to eat...

[foursquaregoof]

@MrBEIJINGJACK i too do not believe the dough got that stretchy without adding some kind of alkaline/basic ingredients i.e. kansui, peng hui, etc. i too have tried this recipe with exact weight and kneaded for 2 hr. never once did it even feel like it was stretchy enough. although if pulled out in a diff manner still makes for good homemade noodles. i'm chinese and know from parents and grandparents all you need for tasty noodles is water and flour. baking soda doesn't make it that elasticity,

[MrBEIJINGJACK]

@foursquaregoof ---THANK YOU for agreeing with me....It just does NOT work---it is just this "geeks" idea of a bad joke to get people to try and try again with something that can not work. I am not Chinese but speak Chinese and lived in Beijing for many years---and unfortunately it does seem that recipes really don't work without the PengHui------Hao Hao XueXi----TianTian----EAT NOODLES--- :) Cheers...

[douggard]

Fucking thank you so much.

To everyone who can't find the recipe, it's on his website. Googling 'hand pulled noodle recipe' brings it up as one of the top results. Lukerymarz com.

[angrysmileyface6666]

CAN SOMEONE PLEASE MSG ME HOW TO MAKE THE DOUGH EASLY!!!!???? I DONT HAVE THAT MUCH STUFF, SO I NEED AN EASY WAY TO MAKE IT..

[seemantrower9]

Can u make a video of how to make the doe itself cause i cant find a video that does that.

[MrFishhunter]

I also find that the dough is really important (i tried yesterday and probably took too much flour in comparison to water and failed miserable with the pulling) and to list it on your website in GRAMS is just plain ridicolous.

Please put it in normal measurements for us 99% of the population that doesnt have a kitchenweigher (or what the name of that is).

[dlb909]

@MrFishhunter Grams are more accurate than ounces and you do need to weigh the ingredients. Recipes (especially for dough) need to be exact for the chemistry involved to happen properly. A kitchen scale is very important, since two cups of flour will almost always weigh 2 different amounts. If you have more than one set of measuring spoons, you will easily see that they aren't all the same size. The US is pretty much the only country where we do not normally weigh our ingredients...

[MrFishhunter]

@dlb909

Strange thing because im swedish and we dont weigh stuff in our country.

[dlb909]

@MrFishhunter OK, but in the German, Belgian, Italian, Spanish, and French recipes I've seen (breads, specifically) it's common to see grams of flour. I've had a scale in the kitchen for years because of that. A Tbsp. in Australia and England is bigger than in the US, too...and liquid measuring cups are different than dry ones. Flour in older books was also sifted before measure. The wheat used as flour also varies from place to place, which is why this recipe specifies cake flour for part...

[MrBEIJINGJACK]

If ANYONE can make this dough on VIDEO please email me at jacksmonkey@yahoo.com thanks in advance

[MrBEIJINGJACK]

Although I admire this video---it does NOT work---period---and as I've noted...no one has claimed to have succeeded---the IMPORTANT part to make a video of is making the DOUGH...anyone can make the noodles once the kneading is done---the DOUGH man....the DOUGH....

[linkboy00000000]

-156g cake flour

-25g regular flour

-110g warm water (the warmer the better)

-2g salt

-1g baking soda

-6g vegetable oil

there for the dought

[Zyyler55]

@linkboy00000000 seriously!?!?... i need to try this, ive been looking for recipe how to make the damn dough... but with no results... i dont know if im doing it wrong or the recipes are fake or whatever... but ill try your recipe

[linkboy00000000]

@Zyyler55 Yeah i got it from my mom.... looks like he has the same one..

[Bryskie7]

LOL @ I HAVE TWO BALLS HERE hahah!!

[catman72]

this is amazing. never thought i'll get the chance to see the whole process

and explained so well.

thanks!

[nerdymode]

"i have two balls here"

[MohoBiechiz]

@nerdymode

one of which, i "needed"

[cupoftea83]

The recipe can be found on his website from the link in the description. (:

[cavolone]

recipies for dough?

[cookytrix]

you rule man. thanx

[2ris2]

lol, white dude cooking noodles

[faitrunner]

How u make the dough

[mathew221305]

ok i have two balls here

[KillerElmoInco]

dude mine keeps fucking ripping when i try to make the noodles and i needed for a really REALLY long time someone tell me why and how to fix it

[mauszozo]

@KillerElmoInco Gluten in the flour is what makes your dough elastic and extensibile. Gluten is formed out of wheat proteins when the dough is kneaded. If you have a low protein flour, you will have low gluten dough. Buy flour that says high protein, or that is labeled "bread flour".

This is also why you don't want to over-mix cake batter or pancake batter. Who wants chewey cake? :P. Less mixing equals less gluten.

[crazzygirl100]

@mauszozo Are you like,Alton Brown's son or somthing? :D

[huiyenten]

Thanks for showing me how to make this hand-pulled noodles, I am Chinese and I always have this wonder how to make noodle by hand just like this , and you give me the answer, thanks a lot.....:)

[vinniepaz730]

Ｉ　ｕｓｅｄ　ｔｏ　ｎｏｔ　make these as well and tried for a long time,but I got my hands on some peng hui, the secret powder that you put inside from China, wow did that thing stretch like a beast after wards.

[mila203]

the technique is keep kneeding until you want to make the noodle strings.

[leanna20]

he talks like george from greys anatomy

[Dutzman]

I can't seem to get the dough right, nomatter how long I knead it (by hand or machine)

I used wheet flour as suggested elsewhere, because its supposed to have more gluten.

Any Idea's ?

[Fushpud]

did you go to his site? he lists everything there.

[JakeReptiles]

i cant do it ive tried it all weak and i cant even get close

[Jayfoxpox]

100% cake/pastry flour works best for me. if you see other videos of the people slappings it around and twisting it in the air it kneads much faster. The rest depends on technique. I can only do 4 folds 6 feet long noodles so far . good luck

[JakeReptiles]

Ok thank you very much i will give that a try next time i go to the store cuz i already used all my flour and my mom is mad at me now because of it

[ACarbonBasedLifeForm]

Excellent vid....also important, the table surface. Granite Slate is ok, I prefer pine ...It stays at room temperature.

[classicalfan85]

one thing is to show us...another thing is to tell us the ingredients.

yes you said FLOUR... but what kind?

please list the ingredients. thanks...

[thedragonslayer225re]

just go to the website

[tmomof6]

First pull some dough from out of thin air....

[classicalfan85]

@tmomof6

LOL!!!!

[NOMCCBAMA]

@tmomof6 LOL

[vinniepaz730]

This is golden, did you do this with out 蓬灰？

[KCAASE]

Thanks Luke. Is this Chinese noodles making?

[Ingso13]

whats the recipe?

[likesadl]

somehow, its so funny when he pulled the noodles when he showed us how to compare them

[andyjack33]

Hello do you have a recipe for the dough?

[Legend2617]

check out the site he advertises and it has a recipe on there, only it goes by weight in grams so get a scale.

[Serotis]

Thank you very much! That helped A LOT!

[melzkin]

your very hot!

[LambNoodles]

lamb noodles

[shadowflyffmaster]

ads to favs

[rozzaa72]

速溶蓬灰 is th secret ingredient to make the noodle stretch, it wont stretch without it.

[ScrollPro]

Hi can you tell me where can buy those?

[rozzaa72]

i got some from a lady here in melbourne, you can order it in china, it is the ash from the bitter fleabane plant

[ScrollPro]

hi im from Iceland and is very diffcult to find this 速溶蓬灰 and i have been search in google this product for month still cant find it . If you u know any links website can u please message ?.

I really want this thanks.

[shinrei87]

how about lye water an that kansui ingredient?

p.s. i don't know chinese, but i sure learned this in cooking school..

[Alcanamist]

Finally and American making noodles

:D

Too many chinese lol

No offence

[puffsters269]

how so u make the doe.... i kneeded it for fucking over a hour and it still isnt right

wtfhm

[puffsters269]

oh also when i tried pulling it it was 100%resistent and snaped instently... srly no where tells u what u need to use for the dow

[mienftw]

2 cups of flour

1 cup of water

thats alll

[Terroristbc]

Well go on his website and try to find some useful information. Also I think this needs practice.

[Jayfoxpox]

have you ever tried buckwheat flour to lower the gluten concentration? since its gluten free.

[trishaMIGUEL]

good day.. thanks for the reply... i'm a hand pulled noodle maker of a chinese restaurant here in the philippines... i guess ur one of us now... La Mien Master

[GakkiSai]

You can drastically reduce the kneeding time by "Twirling" the dough.

[trishaMIGUEL]

what are the ingredients of your dough????

[joetheazl]

pay attentino. he said itll be all in the website

[trishaMIGUEL]

a ganun ba... maarunong ka ba nyan ha???

[joetheazl]

i nver knew how to make it. i just pay attention unlike u. nd dont give me ur tagalog on me

[trishaMIGUEL]

ah.. galit kana nyan...

[antVally]

ya smart

[HelioIgnus]

yeah, but how do I make the dough?

[Grrrowly]

Eee, I am excited to see the next one. :D Since I discovered la mian today I've been fascinated. *goes to watch*

[casagrandecats]

how about the recipe for the dough???

[kyoobeh]

10 bucks says its on his website.

[casagrandecats]

what's his website?

[SoftRazor12]

I really fancy Luke *blush*

[berniebay]

Gluten is your friend in noodles =P

[BinarySpike]

Okay so the magic I'm missing is the dough kneed'ing...

Also, this video has a horrible high pitched squeal, I guess you can't hear it but it hurts... really bad...

[bahamu]

You are my hero.

[sayhitoping]

Thanks Luke, your video and your website gave me some hope in thinking i can make those noodles. I'll let you know if i'm successful