Place the flour in the bowl of a stand mixer fitted with the dough hook. Turn the mixer on low speed and slowly add the water. Let the mixer run at low speed until the dough becomes consistent and smooth, about 10 minutes total. Transfer the dough to a clean work surface. Knead a few times to shape the dough into a ball.
Dust a large bowl with flour. Transfer the dough to the bowl. Cover the bowl tightly with plastic wrap. Let the dough rest for 30 minutes to 2 hours at room temperature, or up to overnight in the refrigerator.
Dust the work surface with flour and transfer the dough onto it. Knead it a few more times, then divide it into 2 equal-size pieces. Knead each piece into a ball. Work on one dough ball, keeping the other ball covered in the bowl to prevent drying out.
Dust the work surface again. Press the dough ball into a disc. Roll it with a rolling pin into a large, thin rectangle. If you’re going to make wide noodles, try to roll the dough as thin as possible; if you’re going to make thin noodles, the dough sheet can be a bit thicker (about 1/16 inch, or 1.5 mm). If the dough is hard to roll out, cover it with plastic wrap and let rest for another 30 minutes.
Dust the dough sheet with plenty of flour. Roll it up from the long side like rolling a cinnamon bun, then fold it over twice to form a multilayered long sheet.
Slice along the short side with a sharp knife to make noodles. Cut the noodle width according to your preference, from 1/16 inch (1.5 mm) to 1⁄2 inch (1 cm).
Unfold the noodles and shake off any extra flour. Align the noodles on the work surface or hang them on a rack to dry for 30 minutes.