Dissolve salt in water. Add the water to the flour in a shallow wide-bottomed bowl or rondeaux.
Using your hand, mix the dough in a circular motion, moving your hand close to the sides of the bowl. The quicker you move, the more the dough will separate from your hand. The dough should appear very dry. Place the dough in a large, heavy resealable bag and wrap it with a towel. Knead the dough in the bag, some choose to do this with their feet as it takes some force.
Remove the dough and roll it out with a rolling pin or pasta machine. After each pass, fold the dough into thirds, like an envelope. Repeat this process several times, each time rotating the dough 90 degrees before folding into thirds again. Dough should transform from lumpy to smooth and silky. Cut the dough with a long knife into ¼” thick noodles. Sprinkle with plenty of flour to coat.
Recipe Credit: Chef Chris Jaeckle, as presented at the 2017 Worlds of Flavor® conference. Published with permission of the author. All rights reserved.
