• The full recipe yield about 1500 grams (3.3 lbs) cooked noodles

Prepare dough:

• Mix the two flours, salt, and eggs (omit for vegan version) in a mixing bowl. Stir to mix with a spatula and gradually add in water a bit by a bit, then eventually use your hands to mix. The dough will be VERY DRY (unbelievably dry that you might think I'm crazy!). The dough will barely come together. You still have a mass, but there will still some loose crumbs. You are on a right track. If you get a smooth dough, you won't get chewy noodles
• Cover the dough with plastic wrap and let it rest for 30 minutes if you plan to roll and cut with a machine. You CANNOT skip this part. If you plan to roll and cut the noodles by hands, rest it for 1 hour. It will be easier on your arms later
• After 30 minutes, uncover the wrap and you will notice that the dough is noticeably softer and easier to knead together to form a DRY mass. You just need to knead it a couple times to form a ragged dough. Yes, the dough will still be at a dry side. We want it this way, but no more loose crumbs, just dry and still ragged looking and not smooth

Cutting the noodles with a machine:

• Flour your work surface and divide the dough into 4 and work with one dough at a timeI flattened the dough with my palms (flat enough to feed through the roller)  and generously dust it with some flour and set the roller to 1 and roll and fold again and gradually up the setting to 2 (I won't go thinner than that) until you get a nice smooth "sheet" of noodles.
• I like spaghetti cutter the best. It's perfect for this type of noodles. Fettucine may be a bit too thick and too chewy for this type of noodle, but still good. Change to a cutter, I use spaghetti cutter. Generously flour the sheet with flour again and feed the sheet through the cutter and repeat with the rest of the sheets 

Cutting the noodles by hands:

• I have to warn you it's a bit harder to roll it with rolling pin because of how dry the dough is, but it's doable, just more elbow grease. Dust your working surface with flour. Flatten the dough slightly and then use a rolling pin to roll into about 1/4-inch thickness. You may have to fold and re-roll the dough several times to get a smooth sheet of noodles. If at any point the dough is getting resistant, rest it for 10-15 minutes and go back and you'll be surprised by how easier it is to roll it now
• Starting from the side near you, roll the sheet of dough up into a long roll and use a sharp knife to cut into thin or thick strips (it's up to you). Dust the strips of noodles you cut with flour to prevent them from sticking together. Repeat with the rest of the dough

Cooking the noodles:

• If you don't cook them on the same day, it is best to hang them on a drying rack to let them dry completely. Cooking time may take few minutes longer after you dry them. You can also make them into bundles and freeze each bundles
• Cook the noodles in a rolling boil water with a pinch of salt and few drops of cooking oil and boil for about 1- 1.5 minutes. It doesn't take long to cook fresh noodles. Do not overcook them. Once they are cooked, drain off all the cooking water and rinse the noodles with cold running water to get rid of excess flour/starch and proceed with a recipe you are going to use