Tianshui mian (Sichuan sweet-water noodles) with homemade thick noodles

Whisk 1 tsp salt into 500 g high gluten flour. Pour in about 230 g room-temperature water little by little, using as little water as possible to form the dough.

Knead in a stand mixer on low speed for 15 minutes (or by hand).

The dough stays in pieces; press them together by hand into one dough.

Set the pasta roller to its thickest setting, flatten the dough a little and feed it through. Fold it over, pack it tight and feed it through again; repeat 6 to 8 times until the surface is smooth and elastic.

Wet a hand lightly and dab moisture over half the sheet; fold it over and press tight without trapping air. Dust with cornstarch, cover with plastic wrap and rest about 10 minutes.

For the Sichuan peppercorn powder: roast Sichuan peppercorns in a carbon steel wok over low heat for a couple of minutes, then grind fine in a spice grinder.

For the optional roasted soybean powder: bake dried soybeans in a 350F oven for 12 minutes, cool, and blend to a fine powder in a spice grinder.

Roll the rested sheet down to one-fifth of an inch thick. Cut into noodles one-fifth of an inch wide with a sharp knife; dust with cornstarch.

Bring a pot of water to a boil. Stretch the noodles slightly a bunch at a time and drop them in; simmer at medium-low for 6 to 8 minutes.

Into a serving of 10 to 12 noodles add 1/3 tsp sugar, 1/2 tsp Sichuan peppercorn powder, 1/2 tbsp roasted soybean powder, 1 tsp minced garlic, 1/2 tbsp sesame butter, 1 tbsp seasoned sweet soy sauce, 2 to 3 tbsp red chili oil, 1 tbsp crushed roasted peanut and diced scallions as garnish.

Mix well before eating so every noodle is coated.