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Old 02-04-2007, 10:06 PM   #1
Assistant Cook
Join Date: Sep 2006
Posts: 13
making Chinese Lamian dough

I posted a thread like this on the pasta section but I wasn't sure if that's the right place so I'm posting one here too.

I saw a video on Youtube of chefs pulling dough into noodles. They can pull them so much that the dough can get really thin. I was wondering if anyone knows how to make dough like that or what kind of technique was used to pull them.

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