Knead for about 10 minutes until the dough comes together, then transfer to a zip-top bag and knead by stepping on it with your feet. Once the surface is smooth, let it rest.

Take the dough out of the bag, dust your work surface with flour, cut the dough into manageable pieces, and roll each piece out with a rolling pin to about 1–2 mm thick. Cut into noodles about 3–5 mm wide.

Sprinkle with tapioca flour or similar, knead lightly, and divide into individual portions (about 5–7 oz or 150–200 grams each).

Depending on the thickness of your noodles, boil in plenty of boiling water for about 1 minute. Serve in a bowl with soup and your favorite toppings.