SICHUAN HAND-PULLED NOODLES

SERVES 4 / PREPARATION 40 MINUTES, PLUS 1 HOUR RESTING TIME / COOKING 2 MINUTES

440g strong white 00 pasta, Chinese dumpling or bread flour ½ teaspoon salt

280ml water oil, for shaping

Set up a tabletop mixer with a dough hook. Put the flour, salt and water in the mixer bowl and start mixing on low, then gradually increase the speed to high, kneading for 5-6 minutes altogether. The dough will feel rough and a bit dry to begin with, but as the flour absorbs water and the gluten starts to develop it will become extremely smooth and elastic. It is ready when you can pull out a 30-40cm length without it breaking. Cover the bowl with cling film and let rest for at least 30 minutes and up to 1 hour.

Before starting to make the noodles, oil and line a large baking sheet or chopping board with baking parchment or cling film and set aside. Oil your hands well, then transfer the dough to an oiled surface. Roll out into a 1cm thick rectangular shape, and then cut into 10 long strips. Separate and lightly oil the strips so they don’t stick to each other.

Take 1 strip and lay it flat on the counter, then pound the strip outwards with an oiled palm into a long, wide and flat noodle. Pick up both ends of the noodle, lift it and gently tap it on the counter while stretching it out slightly. Lay the noodle flat without folding it on the parchment-lined baking sheet. It should be as thick as a good pappardelle noodle. Repeat with the rest of the strips, and lay a second piece of baking parchment over the top of the first.

When you’re ready to cook the noodles, bring a large saucepan of salted water to the boil. Drop the noodles in one by one. They are ready when they float to the surface, which should only take a minute or two.