Make a mound of flour on the counter, with an indent, like a volcano.

Mix everything together by hand and knead it.
TIP; Have a small bowl of ice water next to you, as needed to dip your hands into, if dough gets sticky.

Dip hands as often as needed.
*If dough gets dry, add more of the ice water.
*If it gets too wet or sticky, add more flour.

When it’s mixed thoroughly, roll dough out on the counter, as thin as you can.

When done, hang noodles on something to dry. I hung them on a couple bowls. But if you have something better in mind. Just enough to allow them to air dry.

Let them sit and dry for 2 hours.

While they are drying, prep you soup.
When your soup is almost done, add your noodles to the last 3-5 minutes of cook time.

After the 3-5 min cook time, taste a noodle, and if it tastes doughy, keep it in the soup and boil for 2-3 minutes, checking often. If they are thin, they should cook pretty quickly. The thicker the noodle, the longer it will take to cook in the soup. Continue to cook until cooked through.