How to Make Hand-Pulled Noodles-Lagman, Grandmother's Recipe | Homemade Handmade Pasta | Uyghur Food

Add 4 pinches of salt to the flour.

Add water little by little to the flour, mixing with fingers until combined into a rough dough ball.

Knead the dough with your fist until it becomes smooth and not sticky.

Let the dough rest for about 15 to 20 minutes, covered with a damp towel.

Press the rested dough gently into a rectangle shape.

Divide the dough into four even pieces.

Shape each piece into a round dough coil.

Stretch the dough coils gently by moving arms to the side, creating long, thin ropes.

Oil a container and place the stretched dough in it, coiling it up.

Cover the coils to prevent drying out and let them rest for another 15 to 20 minutes.

Prepare the vegetables by cutting the lamb into thin strips, slicing the onion, tomato, celery, and peppers.

Heat oil in a pan until very hot, then add the lamb and salt, stirring until browned.

Add the onion and cook until slightly yellow and soft.

Add the tomato and celery, then the peppers, cooking until softened.

Add water and reduce heat to let it simmer.

Stretch out the rested dough coils gently, using both hands to manipulate them into longer noodles.

Enjoy the process of making handmade noodles, dancing with them as you stretch them out.

Equipment Needed

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