Add the flour and mix thoroughly. It’s easier if you add it 1/4 cup at a time. The dough should form a ball. If it hasn’t formed a ball, add a little more flour. Roll the ball in flour to coat completely.
Sprinkle flour liberally on a countertop or waxed paper and press dough ball down on it. Flip the dough ball over and press again. Use a rolling pin to roll out the dough as thinly as possible. It’s quite elastic and will keep trying to shrink on you. Use flour liberally to keep the dough from sticking to the countertop or rolling pin. You can’t use too much flour at this point.
Cut the dough into strips using a pizza cutter. If you don’t have a pizza cutter, sprinkle more flour on the dough, roll up like a jelly roll, and cut through the roll with a knife to make noodles.
Dry the noodles for an hour if you have time, but if you don’t, you can cook them right away. They might puff up a little but will still taste great. Cooking the noodles in boiling chicken broth (made from a stew hen) will give the best flavor.