The "hand-pulled noodles" are probably unique to China and can be made only by a trained cook. He prepares the paste by stretching it in his hands and, holding it stretched and shaking it gently up and down four or five times, lets down the middle of the long paste and swings it in such a way that it twists around itself. He repeats the stretching, shaking and twisting many times until he feels the paste is firm enough. Then, on a work board he starts pulling the paste with his arms stretched. He folds the thick string of paste into two, pulling again. This he repeats many times over and the strings of paste become longer, more numerous, thinner and thinner, turning finally into very fine noodles. The whole process of making "hand-pulled noodles" is done with such magical dexterity that to watch an experienced cook at it is like enjoying a juggler's show. http://www.nychinatown.com/noodles.htm . In China, making "hand-pulled" noodles is an art involving holding the stretched out paste in both hands and whirling it around several times. Then the paste is laid out on a board and folded and refolded repeatedly. Eventually the paste is transformed into long, thin, noodles. While in China it is still possible to watch vendors make hand-pulled noodles, today most noodles are made by machine. http://chinesefood.about.com/library/weekly/aa111598.htm
Combine the two flours in a large bowl and slowly add water. Mix well and knead to a smooth dough. Cover with a wet towel and refrigerate overnight.
The next day, remove from the refrigerator and knead for about ten minutes until smooth and elastic.
Roll the dough into a long cylinder, 2 to 3 inches round.
Holding on to each end of the dough, raise the dough above your head and with a wrist-snapping motion, whack it against the work surface. Fold the dough in half after each whack.
Repeat this process several times, being sure to lightly flour the surface to prevent the dough from sticking. This beating action relaxes the gluten and continually stretches the dough.
The dough is now ready for pulling and stretching. Holding both ends of the dough, pull and stretch and quickly fold the two ends together. Continue the pull-stretch-fold technique each time increasing the number of threads, until you end up with many whisker-fine strands of dough.
The stretched noodles are boiled approximately 3 minutes, and drained in preparation for your recipe.