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1
Place the baking soda on a piece of foil and bake in a 250-degree toaster oven for 1 hour.
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2
Put the flour in a food processor.
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3
Dissolve 1 teaspoon of the baked baking soda, taking care to avoid touching it, in 6 1/2 tablespoons water.
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4
(Keep the rest tightly covered for another use.)
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5
Start the processor and slowly pour in the water-baking soda mixture.
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6
Process for about a minute until evenly mixed but still mostly granular.
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7
Remove the dough and press it together into a mass, then knead for a minute or two.
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8
If it does not come together, knead in a little more water, a teaspoon at a time.
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9
Wrap and let rest for an hour at room temperature, or overnight in the refrigerator.
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10
Divide the dough into two pieces.
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11
Roll one piece out until slightly thicker than the widest roller setting on a pasta machine, about 3/8 inch.
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12
Pass the strip of dough through the pasta machine at its widest setting, then repeat at successively narrower settings until the dough is about 1/16- inch thick.
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13
Fit the narrow cutters onto the pasta machine and cut the dough into noodles.
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14
Repeat with the second piece of dough.
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15
Bring a pot of unsalted water to a boil.
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16
Cook the noodles until al dente, 3 to 4 minutes.
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17
Transfer to a colander, rinse briefly with cold water, and drain.
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18
To highlight the eggy flavor of the noodles, toss with salt, vegetable oil, scallions and chili flakes to taste.
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19
For a more full-flavored dish, toss instead with sesame oil, soy sauce and chili-garlic paste, or your favorite condiments.
