La Mian ( Hand Pulled Noodle)e

Hello chef step crew and community. I'm looking for the perfect flour that works for La Mian and I've tried many different types of flours an getting different outcomes for each.

Just looking for any input. I've heard people say to use high gluten, low gluten, baking soda, lye water, an Kansui. Does It matter if it's hot or cold, or if high altitude makes

a difference? Please help me i'm going crazy over this.

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Comments

Johan_Edstrom_5586

@mikey, I'm deleting the other two threads since they are the same question.

Like mum used to say, patience is a virtue.

Noodles are a difficult thing, I've only ever done the Momofuku style noodles, I doubt they'll

be up to par with your wishes, I'd wait a little and hopefully someone that really knows this

will chime in.

mikey_64652

Looks like i'm on my own with this one.

Chris_Young_80640

@mickey In general, I would favor a fairly high-gluten flour. Something like 00 pasta flour would be a reasonable choice and shouldn't be too hard to find. I would also include some baking soda to make them slightly alkaline for more snap and the more yellow color that I associate with this kind of noodle. You'll also find some nice info from Harold McGee on this subject here:

http://www.nytimes.com/2010/09/15/dining/15curious.html?_r=1&

mikey_64652

Cool buddy. Thank you very much. Ill try that this weekend and let you guy know how it comes out.