1) You want a pretty stiff dough. For most kinds of handmade noodles, but especially for hand-pulled noodles, I think you want an alkaline solution to give the noodles some "stretch", as well as a chewier consistency. Some of the recipes on youtube may not mention this, but I really think that this is likely to be important. Mugwort ash (penghui) is one traditional way to provide this, but the most commonly available solution will probably be jianshui (kansui in Japanese); the bottle will probably say "Lye Water", and will be either potassium carbonate (possibly buffered with sodium bicarbonate), or sodium hydroxide. If you can't find it locally, you can probably order some online, or you could try mixing food grade lye with water. With a recent batch of noodles (we didn't pull them; just cut them), we used about 1 tsp of lye water for ~ 2 C flour; I think you'd want to use a bit more than that. I have made pretty stiff doughs in our Kitchen Aid (a lift-up Pro 600); however, my wife usually kneads noodle dough by hand. You don't actually need to knead it as long as you would for, say, bread. I've heard of adding in the "lye water" after kneading, but most recipes suggest just mixing it with the water used for noodle making. Even if it doesn't help with pulling, the alkaline solution will make the taste and texture better.
You could try 2:1 flour:warm water as a starting point, or even slightly stiffer than that, (with a tsp or two of salt and a tsp or two of lye water).
2) Rest the dough in the fridge for some time before pulling. At least half an hour, but ideally 2-3 hours.
3) I think this video shows the pulling method pretty well. It's in Mandarin, but most of the process is easy to understand just from watching the video.
I believe the alkaline solution in this is borax or some other powdered product.
Personally, I'd suggest rolling out the dough and making hand cut noodles first. These will also taste good, and will be a lot easier to make. We haven't tried making pulled noodles at home, though I'd like to experiment with it sometime.
I think flours with hard wheat are preferred; I've seen different recommendations as to whether you should use pastry / cake flour or higher gluten bread flour, but it makes sense to me that there should probably be at least some bread flour in the mix.
Edited by Will, 03 January 2012 - 01:00 PM.