HAND-PULLED NOODLES

From the NYTimes

Ingredients:

374 g bread flour (2 3/4 c)

3/4 t salt

1 c lukewarm water

oil

Methodology:

Combine first 3 ingredients in the bowl of a stand mixer, and mix on medium for 5-7 minutes, until smooth.

Remove from bowl, oil, cover tightly in plastic wrap, and rest for 20 minutes on the counter.

Lightly oil a baking sheet and set aside.  

Working with one quarter of the dough at a time, keeping all the rest tightly wrapped, roll out into a 12"x4" rectangle, 1/16" thick.  Place on the baking sheet, oil the top surface of the dough, and cover with another piece of plastic wrap.  Repeat with remaining pieces of dough, fitting two pieces of rolled out dough under each piece of plastic.  Set aside to rest on the counter for 6 hours (or a minimum of 3 hours).

Once dough has rested, bring a large pot of salted water to boil, then reduce to simmer.

Meanwhile, lightly grease another baking sheet. 

Working with one piece of dough at a time, cut into 6 slices, widthwise, and gently pull each strip until it's 2 - 2 1/2 feet long.  Place on the greased sheet; overlapping if necessary.

When the first batch of noodles is formed, bring the pot of water back to a rapid boil, and add all the noodles at once, stirring with tongs or chopsticks once they're submerged.  Simmer for 2 minutes, then remove to a colander with the tongs.  Drizzle with a little oil to prevent sticking.  Repeat with remaining pieces of dough.