Learning to make noodles teaches you about touch, the feel of flour, hydration rates, and fermentation. What is the right flour for noodle making? How much gluten should it contain? Why does Chinese culinary culture place an emphasis on the amount of gluten contained in flour (low, medium and high), rather than its use (bread flour, etc). Why are measurements for dried ingredients such as flour so complicated to western readers of Chinese noodle recipes? Which doughs truly sing when you make and eat noodles immediately and just how many different kinds of noodles are out there?