Make up two batches of hand-rolled homemade noodles―one to eat now, and one to carry you through the week.
Step 2: Knead Dough
Turn the dough out onto a lightly floured work surface, and knead a few minutes, until the dough is smooth and shiny on the outside, soft throughout (no lumps), and stretchy. Form the dough into a disk, wrap it tightly in plastic wrap, and let it rest at room temperature for 30 minutes. You can store it in the refrigerator for one day, or freeze it for up to six weeks.