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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Nagashi-sōmen (Japan): Thinness allows noodles to flow in bamboo flumes for interactive dining
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Sambal sōmen (Malaysia): Thread-like strands evenly distribute chili paste coating
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Dough tearing
Cause: Insufficient gluten development or uneven stretching force
Fix: Rest dough longer (30+ min) and apply gentler tension
Noodle stickiness
Cause: Inadequate oil coating during stretching
Fix: Increase oil application between folds by 20%