Dump onto floured pastry cloth and knead in additional flour until it no longer sticks. Too much kneading and/or flour will make the noodles tough.

Roll out dough like a pie crust to your desired thickness. Remember it will swell slightly when it's cooked.

Cover with about 1/2 cup of flour and let dry 1 hour. I use a bench scraper to make sure it's evenly spread out.

Roll up in preparation to cut.

Cut crosswise to desired thickness

Unroll noodles, then slowly drop into boiling water