Because the noodles are softer and easier to cook than those pressed by a machine. Cooking for a long time will affect the texture, not gluten. High gluten flour 1 catty plus water 3-3.5 two, add salt 3 grams, knead evenly, half an hour later you can do the board noodles. Board noodle masters in the noodles in the pot will grab the noodles and wrestle a few times, the noodle soft certainly can not be broken, the board of noodles must be and hard some of the noodles. High gluten flour and noodles, two people eat if 7 two noodles is enough, and when adding a pinch of salt, do not much, two fingertips pinch a little on the line. The key surface is to be sure to wake up more than 40 minutes, winter time to be a little longer, wake up when the dough rolled into a centimeter thick, up and down smeared with some oil to prevent the surface chapped skin. Wake up enough time to cut the noodle into a finger width, and then pressed thin, you can stretch the noodle, first stretch a try, if it will break, either the noodle is soft or not enough time to wake up. This kind of noodle and Xinjiang's pulled noodles are very good to cook.