Add flour and salt to a bowl and stir with fork or chopsticks.⁣

Make a little well in the centre and pour in your water a bit at a time, stirring in between. Follow this by squishing together the dough with your hands. Your dough will be lumpy and quite dry looking. ⁣

Turn out on to a floured bench top and knead for 10-15 minutes until dough is smooth. Shape into a ball and cover. Leave for 30-60 minutes to rest.

Cut into 4 pieces, roll out into a long rectangle about 2 millimetres thick. For more evenly sized noodles, trim top and sides into a neat rectangle. Fold the dough over lengthways, 4-5 times. Using a sharp knife, cut into 0.5-1 centimetre pieces. ⁣

Unravel your noodles and dust with flour to avoid dough sticking together. Repeat with any remaining dough.⁣

To cook, bring a pot of salted water to the boil. Fresh noodles will take 3-5 minutes to cook. Once al dente, transfer directly to your pan of sauce.