In a large bowl, add flour, then slowly add water while incorporating into the flour. Keep adding water until there is no more dry flour left, being careful not to add too much water. The amount of water to achieve this may be variable.

Transfer the dough to a floured work surface and knead until smooth.

Form the dough into a ball, and place back into the bowl. Cover with a damp cloth and let rest for around 30 minutes.

Transfer the dough back to the floured work surface. Flatten the dough onto the surface. Roll the dough into thin sheet with a rolling pin, to approximately 1/16 of an inch thick (or as thin as you can make it). The dough will keep contracting, so make sure to roll the dough out continuously. The dough should be almost translucent when it’s ready.

Flour both sides of the rolled-out dough. Using the side of the dough closest to you, fold up about 2 inches of the dough. Repeat until all of the dough has been folded into a long, flat roll.

Using a sharp knife, cut the folded dough into thin noodles, varying the width to your liking (A dull knife will make it difficult to get thin noodles). Unfold each noodle, making sure to remove any extra flour.

Cook the noodles in salted, boiling water to your liking, about 4-5 minutes.