While it’s hard to beat the convenience and versatility of store-bought noodles, making them at home, by hand, is a fulfilling cooking project that is deceptively simple. The much-loved biang biang noodles (the name refers to the sound of the noodles hitting the counter as they’re pulled) takes years of practice to master. While my dough is very similar to the one used for biang biang noodles, the process here is simpler. Using a strong or high-gluten flour like bread flour will result in chewier noodles, but if you’re out of bread flour, all-purpose will work just fine. Too much water compromises the texture of the noodles, making them gluey rather than springy.