Mix the dry ingredients (flour and salt) together in a mixing bowl. Next, slowly mix in 25% of the water and the mixture should start forming into a dough. Knead the dough. You want your dough to not be too dry and also to not be gum like and sticky. If too sticky, add more flour. If too dry, slowly add more water until desired.
Continue kneading until the dough is smooth. Form a ball with the dough and wrap the ball in cling film (or something to keep in the moisture of the dough).
Leave the dough for 15-30 mins to settle. The dough is resting, technically what’s happening is that the gluten is binding together.
Unwrap your cling film and separate the dough in half with your bowl scraper (or equivalent, I used a knife). The other half of the dough can go back to chilling inside the cling film.
Flour the surface you will be working on and place your dough on the surface. Start rolling the dough out with the rolling pin. Roll until the dough is approximately the thickness of the coin. Continue to flour throughout so that the dough does not stick to the surface.
Once your dough is the desired thickness, fold each end of the dough inwards (kind of like you are folding a piece of paper to fit into an envelope)
Then cut the uneven sides of the fold and starting cutting along the length of the fold for what will be your noodles
Once your noodles are cut, shake them out lightly and toss some flour onto them and watch them come to life!