Absolutely adore hand-pulled noodz, but not sure I want to make them myself 
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I like making them and think they’re pretty fun and easy overall. There’s different types and one method is more suited for home:
Classic biang biang noodles:
I use 00 or Manitoba flour because the gluten is really extensible in these flours, whereas something like the bread flour available here is just very elastic and fights you too much.
Of course if you have Asian markets you can buy flour from them instead.
The biang biang noodles in particular come together pretty fast and are really fun to do.
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She makes it look pretty doable.
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A “recipe” in the truest sense for hand pulled noodles is a bit silly.
It’s sort of like having a recipe for cake decorations.
Making hand pulled noodles is more about technique and practice, and repetition of the aforementioned, than any one or two, or three, ingredients.
i grew up making hand pulled noodles at home, and then in restaurant kitchens. Once you get the hang of it, it’s easy, and the type of ingredients used is almost irrelevant at that point.
I understood this to be more about technique than recipe.
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Everyone has to start somewhere . . . .
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We had such delicious biang biang in Berlin. I swear I dream of those noodz all year long.
I tend to leave fresh pasta to the pros — pure laziness on my end. I should go back to Nan Zhou while we’re around 
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That was a fun video and I agree that she did make it look pretty easy
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