Dissolve the salt well in the water, then pour it into the bread machine. Add the flours and knead for 15–20 minutes.

The dough may look a bit crumbly, but take it out, shape it into a ball, and place it in a container to rest so it doesn't dry out. Letting it rest will make it more moist.

After resting for 15 minutes, return the dough to the bread machine and knead for another 10 minutes. Take it out, shape it into a ball again, and let it rest in the container for at least 1 hour.

Divide the dough from step 3 into 4 equal pieces using a dough scraper or knife, and shape each into a ball. Dust with potato starch and roll each piece out to 1/16–1/8 inch thick (2–3 mm) with a rolling pin.

Fold each sheet of dough into thirds and cut into strips about 1/2 inch (1.5 cm) wide with a knife.

Dust the cut noodles with potato starch and place them in a container.

Let the noodles rest in the refrigerator for at least one day before using. Enjoy within 3–4 days. Cooking time:

If you cut the noodles wider or narrower, you can make udon! At home, we use a pasta machine to roll and cut the dough. Boil for 3 minutes.

I made these in a Staub pot. Bring a pot of water to a boil, shake off any excess flour, and add the noodles to the pot. Boil for 6–7 minutes. If you prefer a softer texture, you can add them directly without shaking off the flour.