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1
Add the water to the flour little by little until it forms a rough dough.
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2
It's fine if it looks a bit crumbly.
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3
Put the dough in a thick plastic bag and step on the dough until it's flat.
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4
Don't close the bag up.
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5
Take the dough out of the bag and fold into thirds.
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6
Return the dough to the bag and step on it again until it's flat.
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7
Repeat this procedure 7 to 10 times.
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8
Turn the dough one quarter every time you fold it over.
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9
Eventually you will end up with a smooth, square piece of dough.
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10
Cover the dough with a tightly wrung out kitchen towel, and let rest for 40 minutes.
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11
Dust the work surface and the dough with flour.
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12
Flatten first with your hands, then roll out with a rolling pin.
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13
When the dough is 30 cm square,
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14
..flour it again and roll it around the rolling pin.
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15
Roll the dough putting your weight into it, rolling from front to back and side to side.
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16
When the dough is about 3mm thick, spread it out and fold it up accordion-style into 10cm wide folds, then cut the dough.
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17
Cut the noodles rather thinly, since they'll become about 20% thicker after you boil them.
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18
The noodles in the photo increased in thickness from 5.4mm to 6.6mm.
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19
Dust the noodles and untangle them.
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20
Put the noodles in plenty of boiling water, stirring with cooking chopsticks to prevent them from sticking together.
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21
When the water comes back to a boil, lower the heat so that the pot doesn't boil over.
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22
Boil for about 12 minutes.
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23
When the noodles are done, drain and then rinse the noodles in cold running water while scrubbing the noodles gently with your hands.
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24
This makes the noodles firm and shiny.
