making Chinese Lamian dough

[rfwu]

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.

YouTube - Chinese Pulled Noodles