Knife-Cut Noodles

I've made it a personal mission to master Chinese knife-cut noodles before the month is out. It's just too hard to find a place that makes them, and I can't eat at Heavy Noodling every week. Notes to self:

• add salt to the dough
• knead the dough longer to develop the gluten further
• roll out the dough to a quarter inch thick or less
• make the noodles on the short side, like six inches or shorter
• cut small skinny strips as well as thick ones so there's contrasting textures. The whole point of this kind of noodle is to have irregularity
• invest in a pizza cutter to make cutting easier
• don't over boil
• Return to Heavy Noodling to do a taste comparison

And some colorful pillows, just for fun. I ran out of pillow stuffing for the third one, but I'm not sure I like it enough to bother. The tiny pastel dots are really cute up close, but hard to see from far away.