Combine the water and salt in a small bowl. Stir to dissolve the salt.

Add the flour into a large bowl. Bit by bit, pour the water into the flour, mixing with a pair of chopsticks or a spatula as you go.

Once all the water is added, the dough should be in shaggy threads with little/no dry flour in the bowl. Begin pressing the dough together. If you find the dough is too dry and there’s still dry flour that’s hard to incorporate into the dough, drizzle more water onto the dry flour and mix it again, until there’s no dry flour left. Knead the dough until a rough, firm ball is formed, about 2 minutes.

Cover the bowl with plastic wrap and let it rest for 20 minutes.

Once the dough is rested, knead it again until it becomes smooth, 1 to 2 minutes.

Shape the dough: For thin noodles, divide the dough to halves and roll each dough into a 1/2 inch thick oval. For flat noodles, divide the dough to halves and roll each dough into a 1/4 inch thick oval. For wide noodles, cut the dough into 8 pieces and roll each piece into approximately 3×5 inch ovals, 1/4 inch high.

Coat the dough(s) generously with oil and cover with plastic. Let rest for 2 hours.

Bring a medium-sized pot of water to a boil.

For thin noodles: Cut along the longer side of the oval, slicing the dough into 1/2 inch wide strips. Pick up each strip on both ends, tug the noodle about an arm’s length and gently bounce it on the working surface until it forms a long, thin noodle. Fold over and give it a couple light tugs and bounces until the noodles reach the desired thin shape. Pull off the thick ends.

For flat noodles: Cut along the longer side of the oval, slicing the dough into 1 1/2 inch wide strips. Pick up each strip on both ends, tug the noodle to about an arm’s length and gently bounce it on the working surface. Rest the noodle for 10-20 seconds, then give extra-light tugs and bounces until it forms a flat long noodle. Pull off the thick ends.

For wide noodles: Grip the short ends of a strip and pull it apart in one swift motion until the dough feels taut. Bounce it on the table a couple times. Pull off the thick ends.

Drop the noodles, a few pieces at a time, into the boiling water and cook for 1 to 1.5 minutes, until tender but still with a chewy texture. Do not cook too many noodles at a time.