Make up two batches of hand-rolled homemade noodles―one to eat now, and one to carry you through the week.
Divide dough into 8 equal portions. Divide one portion at a time into 14 equal pieces. Roll each piece between your palms back and forth, into a strand about 2 inches long. Place strands on a well-floured jelly-roll pan. Repeat procedure with remaining dough portions.