On a floured board a rolling pin rests on a thin round sheet of dough, folded sheets beside it are cut by a knife into even strips, and a bowl of hand-rolled noodles with greens sits at the lower right among small bowls of condiments.
Rolled, then cut
Introduction
Noodles made by rolling a dough into a thin sheet and cutting it into strips.
Rolled and cut noodles are made by rolling a dough into a thin sheet with a rolling pin, folding it, and cutting it into strips with a knife; made by hand they are usually called hand-rolled noodles. The width of the noodle is set by the width of the cut and its thickness by how thinly the dough is rolled. In this scheme any fresh noodle rolled or pressed into a sheet and then cut, by hand or by machine, belongs here; hung dried noodles are classed separately. They differ from shaved noodles because the dough is first rolled into a sheet, and from pulled noodles because the dough is shaped by rolling, not stretching.