n n Mix the salt with the water, then gradually add into the flour and mix well. You may not need to add all the water, once it form a dough is okay.n n The dough is not smooth at this stage, wrap with cling film and let it set at room temperature for 2 hours.n n Take the dough out, roll a ball and put inside a large ziplog bag.n n Wear socks, then step on the dough with your feet, press all the body weight on it. Step the dough until it flatten.n n Then take the dough out and fold it into a ball. Put the dough back into the ziplog bag and step on it again. Repeat these steps 4 or 5 times.n n At the last time, fold the dough into a ball, then seal the bag tightly and let it rest for 1 hour (2 hours is better tho)n n Tip the dough on floured surface, roll into rectangle shape. Then sprinkle more flour on the dough. Fold 1/3 dough to the centre, sprink more flour on the dough surface, then fold fhe other 1/3 dough to the middle, sprink more flour.n n Use very sharp knife to cut the noodles into 2mm thickness. The noodles may stick together, so need to sprinkle more flour to prevent it stick.nn