Hand-Cut Noodles

There are many varieties of homemade thick Chinese noodles (la mian). Lanzhou, from the Northwest, are hand-pulled and stretched just before boiling, but are difficult to do at home. Biang biang mian from Shaanxi, named for the snapping sound of the dough as it hits the worktop to stretch into noodles, are also popular. My dough is simply rolled out and cut, which is no different to making pasta.