If someone plopped down two steaming bowls of noodle soup and asked you which was knife-peeled and which was hand-pulled, what would you do? What if they said your life depended on correctly identifying which is which?
You would panic. Then you would wish you had barged into the kitchen and demanded to watch the chef’s every move while they were being made. For the knife-peeled noodles, you would’ve seen the chef shaving thin sheets of dough off of a giant log, kind of like pulling off slivers of the world’s largest string cheese with a knife.
If they were hand-pulled, you would have been mesmerized by the chef’s twisting and swinging of noodles around like a jump rope, occasionally slapping them against the counter in a way that may remind you of a really unfortunate deep tissue massage you once had.
Read more of this post on the Village Voice’s food blog, Fork in the Road
Hollynn Huitt 
Ohh, I once saw someone hand making noodles in a Chinese restaurant I was eating at. Oh. My. God. How do they do that!!! What is a log of dough, split and folded … split and folded. Then all of a sudden there are hundreds of strands of noodles. It was incredible!
It is pretty amazing to watch. There’s an impressive collection of videos out there. You should check some of them out! This is one of the better ones, I think: http://www.youtube.com/watch?v=_-wkCOGIal0