Step 1

In a mixing bowl, whisk together flour, salt, and the baked baking soda.

Step 2

Add the eggs and warm water* and mix until the dough comes together and looks kind of shaggy.*The amount of water needed can vary depending on your environment, so hold back a couple of TBSP or use a little more as needed. Your dough should be on the dryer side but it should come together after some kneading.*

Step 3

Pour the dough onto a clean work surface and knead the dough until it all comes together, about 5-10 minutes. The dough won't be smooth, but it should not have any visible dry flour.Wrap the dough in plastic wrap and let it rest for about 1 hour.

Step 4

Once the hour is up, divide the dough into four pieces.Working with one piece of dough at a time, flatten the dough into about ¼ inch thick and no thicker than ⅓ inch.

Step 5

Feed the dough into the pasta roller until it reaches the thickness of package ramen, about 2mm. Make sure to flour both sides of the dough sheet as needed.Repeat with remaining dough and stack each finished sheet on top of each other. Make sure to generously flour in between each layer and cover with a clean towel.*Cut the rolled dough in half if needed for easier handling*

Step 6

Once all the dough has been rolled into sheets, flour the dough and cut with the linguine cutter. Portion and shape if desired. Repeat with remaining sheets.

Step 7

You can use the ramen immediately or let it air dry for a few hours for a better texture and flavor.