egg hand-rolled noodles

How to Make Hand-Pulled Egg Noodles: A Simple Guide

Hand-pulled egg noodles, a staple in Chinese cuisine, are prized for their chewy texture and rich flavor. Making them at home is easier than you think—just follow these steps.

First, prepare the dough. In a large bowl, mix 2 cups of all-purpose flour with a pinch of salt. Create a well in the center, crack in 2 large eggs, and gradually add ½ cup of water. Use a fork to whisk the eggs, then slowly incorporate the flour until a shaggy dough forms. Knead on a floured surface for 10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes to relax the gluten.

Next, roll out the dough. Unwrap the dough and divide it into two portions. On a floured surface, roll each portion into a thin rectangle, about 1/8-inch thick. Dust generously with flour to prevent sticking.

Finally, cut the noodles. Fold the rectangle loosely over itself into a 2-3 inch wide strip. Use a sharp knife to slice the dough into even strips, about 1/8-inch wide. Unfold the noodles and separate them with your fingers.

To cook, bring a large pot of water to a boil. Add the noodles and cook for 2-3 minutes until al dente. Drain and toss with your favorite sauce, stir-fry, or simply top with butter and herbs. Enjoy your fresh, homemade noodles!