In a large mixing bowl, whisk together the 4 cups bread flour, 2 teaspoons baking soda, and 1 teaspoon pink salt until evenly distributed.
4 cups bread flour, 2 tsp baking soda, 1 tsp pink salt
Pour 1 cup warm water into the dry ingredients and mix thoroughly until the water is fully absorbed and no dry flour remains.
1 1/2 cup warm water
Cover the bowl with a clean kitchen towel and let the mixture rest.
Add the remaining ½ cutworm water to the rested mixture.
Turn the mixture out onto a lightly floured surface and knead into a smooth, cohesive dough ball, about 5 minutes.
Wrap the dough tightly in plastic wrap and let it rest again, allowing the gluten to relax.
Using a hand-crank pasta machine, flatten the dough gradually, one setting at a time, until it reaches the desired thickness (typically level 7 for Chinese-style noodles).
Once flattened, cut the sheet into long strips using a pizza cutter.
