The best noodles are made using flower with Protein levels above 12% . I am not at my computer now but I can give you a list of the names of the flours they use or rather believe are the best to use. This comes from information I received from people who emanate from Lanzo.....which is the home of La Mian. I've watched Lukerymarz 'make' 'noodles' and he's nowhere near creating what they should be like. I'm not sure if his recipe is any good. I may take a look at it this week when I've got some Lye.
I'd be interested in seeing that list as well as how you're getting on.
I've cooked for more than a few years but this is by far the most frustrating/difficult thing I've come across until now. If my experience with this is any indication for what others are going through, many of us are stuck not so much at the quality and authenticity of the noodles, but at finding a dough recipe that works well enough in the first place to get past that first pull. Even if my 1 cup flour/1 cup tapioca starch/mix/add 1 cup warm water/knead/rest/knead doesn't result in that ideal "bouncy" chewiness, at least it gave me something that in raw state seems to closely enough resemble the real thing that I can now at least do *some* work on my pulling technique. Perhaps what we noodle noobs need to get started is a recipe for beginners, before we can move up to the next level. If it's low-gluten instead of high-gluten as it should be, so be it. I like to imagine that the Italians ended up with their not-quite-authentic-Asian pasta cuisine because they didn't manage to make la mian ;)
Together we'll crack it!
Edited by kleinebre, 31 July 2012 - 11:56 AM.