Pulled noodle dough: how can you realign the gluten after a failed attempt to pull?
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.