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1
Dissolve the salt in the water.
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2
Add to the flour in 3 batches, and fold it in with a spatula from the bottom of the bowl.
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3
When the mixture is crumbly, press down with your hands while gathering in the flour to put it together.
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4
Add a bit more water if needed.
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5
When the dough has come together, knead with your palms really well.
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6
By doing so, the dough will become firm and elastic.
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7
While incorporating the dusted flour, adjust the consistency to the firmness of your earlobe.
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8
When the surface has become smooth, wrap in cling film, and let it sit for at least 15 minutes.
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9
The dough will become moist and easier to roll out.
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10
I recommend preparing the toppings while you're waiting.
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11
Dust a work surface with flour, divide the dough in half, and shape them into balls.
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12
Press the dough flat onto the work surface.
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13
Roll out back and forth and side to side with a rolling pin.
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14
If you roll the dough onto the rolling pin diagonally at the end, the dough will become rectangular.
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15
When the dough is about 3 mm thick, dust the dough with flour, fold it into thirds, and cut with a knife.
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16
The noodles will expand when they're boiled, so they should be on the narrow side.
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17
It's ok even if the width of the noodles is uneven.
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18
Take your time!
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19
Loosen the noodles, and dust with flour.
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20
Prepare the soup.
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21
Cook the noodles in plenty of hot water.
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22
Stir only a few times at the beginning.
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23
After 10-13 minutes, when the noodles have floated to the surface, drain in a colander.
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24
Wash the noodles well with cold running water to remove the sliminess.
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25
By doing so, the noodles will be firmer and more elastic.
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26
Add the noodles in to the soup, and top with your toppings of your choice.
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27
The noodles turn soft rather quickly, so boil the noodles right before you eat.
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28
For fresh pasta -
