The New Bakers Dozen
Art of Ancient Pulling Noodles (or Kneed to Know!)

The The Bakers Dozen: Art of Ancient Pulling Noodles (or Kneed to Know!)
By BillMoy on Tuesday, June 06, 2000 - 05:54 pm: Edit

I've had a long-time disire to master the skills to kneed noodles by hand without cutting. It is called Chinese Pulling or Dragon's Beard Noodle. The idea a series of lengthening and then doubling the dough yeilding 2,4,8,16,32,64,128,etc. strands! I am told the master's touch to doubling the dough more than 12 times, the noodle becomes finer than human hair! (Vermincelli eat your heart out!)

It's taken me a long time to even find the dough recipe! (a tough find.) But even with that, to learn the technique takes lots patience. I have never been able to catch a demonstration on tape and I've been searching to buy. Would anyone have information on such a tape or perhaps even a well written description of the technique. Hopefully, I will have peaked your interest in trying the art youself. If you are that type of person, please remember my email address and I will share any info/insights that I come across along the way! -""

By W.DeBord on Wednesday, June 07, 2000 - 09:52 am: Edit

I think I saw it demonstrated on the "Great Chefs" series on PBS years ago. It could have also been demonstrated on "Yen can Cook" also a PBS series. They used to sell a set of tapes of the "Great Chefs" series during their fund raising times...maybe they could provide you with what your looking for???

By Bill Moy on Wednesday, June 07, 2000 - 05:49 pm: Edit

Thank you, W.DeBord, you've given me the idea to call/email PBS. I tried corresponding with, but to get a person to answer a real question with more than a generic answer seems unlikely. I hope PBS is not the same. (Continued next message.)

By Bill Moy on Wednesday, June 07, 2000 - 05:53 pm: Edit

Anyhow, according to this website:
here is a recipe and instructions for subject. The instructions make it seem that anyone can do it, but if I believe what I've heard so far about Dragon's Beard Noodle, it takes masterful skill. (Continued next message...) -Bill

By Bill Moy on Wednesday, June 07, 2000 - 05:54 pm: Edit

Chinese Pulling Noodles
1 pound wheat flour, pinch of salt, pinch of baking soda
Mix flour, water and salt at the ratio 100:50:1.
Add pinch of baking soda. Make a dough. Wait 20 minutes. Make a lengthy dough on the board.
Hold the end of the dough, swing it until even in thickness. Fold and swing the dough for several times. While swinging, drag and shake the dough.
When the noodles are thin though, put them into boiling water. After the noodles are ready, add condiments. Conclusion: Use corn starch to prevent the dough from sticking

Still searching... ... ... please help CyberCooks!
Looking towards the future when I can make the pasta present. (ahem...)

By Bil Moy on Wednesday, June 07, 2000 - 05:57 pm: Edit

This 1 kilobyte limit for messages sucks...

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