Crack and egg into a bowl and add enough water to get 2.6 oz (65 gr). Mix a bit and set aside.
In another bowl, mix flour with salt. Then pour in egg mixture and mix. Using your hand, start kneading until everything comes together around 10 minutes. It's a stiff and hard dough, give it time.
Make into a square, more or less and cover the dough with cling film. Rest for 30 minutes. Then bash using a rolling pin for another 10 minutes. This will help develop gluten without hard kneading. Cover with cling film and rest for 30 minutes.
Roll the dough into 1-2 mm thick. Then cover both sides of the dough with generous amount of flour to prevent from sticking. Fold the dough into 4, without pressing it.
Using a sharp knife, cut into 2 mm strips. Then sprinkle more flour and toss to loosen the noodles.
Boiling The Noodles
Bring a pot of 6 ¾ cup water (1.7 liter) together with generous salt and 2 teaspoon of baking soda to a boil. Place in the noodles and cook for 2-3 minutes or until fully cooked. Drain noodles and rinse under cold water.
Drizzle with some oil and toss the noodles together to prevent from sticking. Ready to be used in your favourite recipe. Enjoy!
Do not add more water when you see the dough is hard while kneading. It's supposed to be like that. Just keep on kneading and it will come together.
Weight ratio of flour to egg water is 2:1
When boiling the noodles, start with 1 teaspoon baking soda and adjust to your liking.