Add <quantity>225<unit>g</unit></quantity> of soft wheat pasta flour to bowl

Add <quantity>15<unit>g</unit></quantity> of vital wheat gluten

Add <quantity>2<unit>g</unit></quantity> of salt

Mix to combine

Crack <quantity>2</quantity> eggs in a bowl and add <quantity>4<unit>g</unit></quantity> of lye water. Do not add more lye water than this amount

Whisk until homogenous

Add beaten egg and lye water to the flour mixture

Stir to incorporate the liquid into the flour

Knead until homogeneous. Form a ball and cover with plastic wrap

Rest dough in the fridge for 30m

Take dough out of fridge and roll out on work surface dusted with cassava starch. Rotate dough to obtain a rectangular shape

Cut dough in ½

Roll out each half of the dough into rectangles <quantity>2<unit>mm</unit></quantity> thick

Dust with tapioca starch, fold each end to the center and fold in half twice. Repeat process with other half of dough

Cut each dough into <quantity>2<unit>mm</unit></quantity> thick strips. Loosen the dough and reserve it in a nest shape. Dust with tapioca starch. Noodles are ready to cook