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1
Mix the dough by placing 3 cups of flour in a bowl and pouring in half the saltwater in a steady, slow stream.
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2
Gently stir to mix.
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3
Gradually drizzle in more of the salted water, stirring until the dough forms a slightly crumbly mass.
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4
Exert a bit of pressure to form the dough into a ball and place it in a closed plastic bag to rest for about 30 minutes at room temperature, or refrigerate it for several hours or overnight.
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5
Sandwich the rested noodle dough between layers of heavy-duty plastic (a 6-foot plastic, oilcloth, or vinyl tablecloth, folded in half, works well).
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6
Place the plastic-enclosed dough on the floor, and stand barefoot on top of it.
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7
Press down with both feet the whole surface of your feet, not just the heels and gradually turn in a circular fashion, using small, stomping steps.
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8
As your body weight is applied, the dough will flatten out and stretch.
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9
Stop occasionally to remove and fold the dough with your hands, then sandwich it again between the layers of plastic cloth and repeat your foot-pressing activity.
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10
If necessary to prevent the dough from sticking to the plastic, sprinkle it with additional flour.
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11
After 4 or 5 minutes, when the dough feels elastic and has acquired a satiny sheen, do a final round of stomping to flatten it into a 1/4 inch-thick, more-or-less, oval shape.
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12
Transfer the dough to a large, lightly floured board.
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13
Alternating vertical and horizontal strokes, use a lightly floured rolling pin to stretch the dough into a large oval, about 1/8-inch thick, 1 foot wide, and about 1 1/2 feet long.
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14
If necessary, divide the dough in half and make two smaller ovals.
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15
Sprinkle the rolled-out dough liberally with flour, and fold it back on itself 4 or 5 times (like folding a paper fan, but do not crease or press the folded dough).
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16
Use a long, sharp knife to cut the dough into 1/4-inch-thick ribbons that are 1 1/2 feet long.
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17
Lightly dust the noodles with flour before lifting them from the board.
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18
Bring a very large pot of water to a rolling boil.
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19
Gently shake off excess flour from the noodles before lowering them into the pot.
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20
Stir the noodles to be sure they separate into individual strands.
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21
Cook at a steady boil for 7 to 8 minutes, stirring occasionally.
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22
Test a noodle by pulling it out of the pot and plunging it into cold water: It should be translucent, with no hard core, but still firm.
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23
If necessary, boil further, checking progress every 45 seconds or so.
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24
If you will be serving the noodles hot later, lift them from the pot, reserving the boiling water (either use a pasta insert, or scoop a strainer or colander under the noodles).
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25
If you will be serving the noodles cold, drain them.
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26
Whether you plan to serve the noodles hot or cold, rinse them well under cold running water to remove surface starch that would otherwise make them gummy.
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27
Set the noodles aside until ready to eat they can be held for up to several hours (refrigerate if holding for more than 20 minutes).
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28
When ready to use, rinse noodles in boiling hot water if serving them in hot soup, or cold water if serving them chilled as a salad.
