Mix the flour and salt in a large mixing bowl until well combined.
Then, add water (start with 80g or ⅓ cup) slowly and mix flour with a spatula or hand until you get a lumpy well-mixed or shaggy dough (if there are dry spots of flour in the bowl, add more water, 1 tablespoon at a time).
Transfer the dough onto a cleaned surface and knead until a slightly smooth top form, about 8-10 minutes.
The dough is not too soft but not too hard for you to handle either. Cover with a damp towel and rest for at least 30 minutes.
When ready, divide the dough into 4 pieces for ease of handling.
Dust the surface with flour and roll out the dough (cover the rest) into a thin layer about 1-2mm thick. Cut into your desired width.
Rub noodles with flour to prevent it from sticking together and continue until you are done with the rest of the dough.