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Plenty of Asian restaurants in the US do use spaghetti, cheaper. People don't know, and do not notice. Fresh pasta vs. dry pasta does not mean it contains egg. Egg is just an option, rare in the US, more frequent in Europe, no matter fresh or dry. I don't know about stores in Asia. Finding dry or fresh pasta with egg is a real challenge in the US, ...


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I only tried once in Beijing at a noodle class where I did far better at jiaozi (dumplings) than longevity-noodles. Pulling is always going to be a knack that comes from practice but is a bit easier with preliminary kneading/stretching. We pulled and folded -always in the same direction- til dough was glossy smooth, perhaps 15min. (Even had a chance to ...


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I have not made these noodles, but what you describe is normal. What are you seeing is gluten production happening. And you don't want to prevent it, it's why you put the whole alkali stuff in there in the first place! Gluten is a very elastic stuff. Dough behaves (and tastes) very differently before it's formed. Pulled noodles need stronger gluten than ...


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Set up the lasagna and let it sit overnight if you're not wanting it same day. My mom and I have always done it that way


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I've never tried this, but if you're willing to experiment, a few things to try: Roll out the pasta, then do a bit of a accordion fold / pleating sort of drape of it before slicing it into individual noodles. (if you pleat it at an angle, you might be able to get it even more curly). Of course, this means you can't use the pasta cutter on a roller. Cut ...



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