Yes. You can get round noodles from hand pulling or through extruding. The places in the SFBA that do Lanzhou la Mian, but no other hand pulled noodle dishes, do that spaghetti like noodle and a sign that it’s homemade is that there are extremely long noodles. They should also have some stretchiness to them – – the rice noodles in bun bo hue or Guilin noodles (IIRC) noodles look similar, but lack gluten for pliability. The chefs at Shinry Lamian make round or flat or flat wide hand pulled noodles, at the customer specified thickness, as well as a pyramidal shaped buckwheat noodle.
As far as I know, you can’t get a round shape with knife cut noodles unless they are individually rolled after cutting. Likewise with pasta, you get flat shapes with a pasta rolling machine or with a chitarra (a device with tension strings you roll pasta over, “guitar”), and round shapes like spaghetti with those sausage grinder looking extruding devices or a vertically oriented bigoli.
