Place all ingredients in a stand mixer and combine to form a dough. Alternatively if mixing by hand, place dry ingredients in a large bowl, create a well in the centre and add eggs. Gradually draw the flour into the centre until the mixture forms into a dough.
Transfer to a lightly floured bench and knead for 15 minutes. Cover and allow to rest for 30 minutes.*
Cut dough into two, set one half aside covered. Return the other half to a lightly floured flat bench. Using a rolling pin, roll out until approximately 2mm thin. Flour each side well and fold into layers, approximately 4.
Using a sharp knife or clever, slice the folded dough to approx 2-3mm thin strips (or desired thickness) to create the noodle. Gently separate by hand and toss in flour to prevent sticking. Repeat with remaining dough.
To cook the noodles, bring water to a boil in a large pot, adding a pinch of salt. In portions, place a large handful of noodles at a time into a noodle strainer and place in boiling water for 40 seconds whilst separating with chopsticks, drain. If making for fried noodles etc. then keep a large bowl filled with iced water nearby, immediately transfer to iced water then drain and drizzle with a little oil to prevent sticking.