one ball should be enough for 2-3 servings
wrap the others in plastic wrap and keep for up to 3 days
(the wrapped dough becomes very pliable.. wrap & rest it all for about an hour if possible)

keep the flour close because you will use a lot
flatten the ball, coat with flour, flip and coat again

roll up those sleeves and get to work
i stand on a stool to gain leverage and it helps so much
add flour to keep the dough from sticking to your surface

repeat this step a portion at a time, constantly flouring
the idea is to place a barrier of flour between pieces of dough to prevent sticking
don’t forget to flip this piece and flour underneath!

after a few cuts, “toss” the noodles to separate the folds
you will have lovely long strings

if you feel it is necessary, you can toss them with a bit more flour in a bowl
just to ensure they are well coated and will not stick

when you are ready to cook, drop them into your boiling water/broth/soup
and cook for about 3-4 minutes

these noodles will thicken whatever you add them to.
to avoid this, you can certainly cook them separate and add them to the dish after

they are very easy once you get the hang of it,
and the taste will leave you wishing you’d done this with every recipe.

enjoy!