Pulled noodle dough: how can you realign the gluten after a failed attempt to pull? I've seen many videos regarding how to knead the pulled noodle dough. The one recipe I used for this is:

For hand pulled noodles you need:


Bread flour (wet gluten 29-30%, protein 11%-12%)
45% added water 1%
sodium carbonate (soda ash)
0.2% sodium chloride (salt)


sourced from here. 

I believe I've done the kneading right because the dough is smooth and elastic. I can pull &amp; twist it a few times. Then I made a mistake and the dough broke and then it failed. After a few attempts to re-knead the dough using fold and knead techniques, it seems the gluten structure is messy. I can see the dough is rough. Seems like it's too alkaline or something. 

Anyway, the question is can I fix the dough? because no matter how long I kneaded it, it seems not to realign (the dough is coarse and lacks the plasticity and flexibility, and tears easily if you tried to pull it, revealing the gluten mess). 

Can anyone make any suggestion or recommendation from experience?
I'm new to the site and I wish I could make this a comment, not an answer, but I don't know how. 

Hand pulled noodles use cake flour with less gluten and baking soda to reduce the gluten even further. 

http://www.youtube.com/watch?v=Ze2SphqrWyg&amp;feature=g-hist

http://www.youtube.com/watch?v=nBSTSKY_DQs&amp;feature=g-hist

If you are hand kneading, it's unlikely you are over-kneading because the dough will become very hard. The issue is very likely the soda ash overreacting with the wheat. But if you did over-knead, there is nothing you can do to save it 

If you did break, there is no way of fixing it. Maybe to save the dough, change the strategy: Add eggs and more flour and make egg pasta. I have over-kneaded egg pasta many times in my KitchenAid mixer and it still turns out alright.