Place flour and salt in a stand mixer bowl fitted with a paddle attachment.

Beat eggs, water and lye water in a separate bowl.

Turn the mixer on to the lowest speed to mix the flour.

Slowly pour the egg mixture into the flour to mix until it comes together.

Transfer the mixture onto a work surface and knead with your hands for a few minutes, until it forms a rough dough.

Cover and let it rest for 30 minutes (to relax the gluten).

Knead the dough again until smooth.

Divide the dough into 6 equal portions of 120g each. Flatten each dough into a disc.

Let the dough rest for another 30 minutes.

Set up the pasta roller to the thickest setting and feed the disc of dough through.

Fold the dough into thirds and fit it through the roller again.

Place the dough onto a clean surface to rest and repeat with the remaining dough portions on the same setting.

Working with the first piece off dough, change to the next setting, and repeat to re-roll the noodles.

Hang the sheeted dough on a long rod.

Repeat with each piece of dough, rolling it thinly until the thinnest setting.

For the last (thinnest) setting, feed the dough a second time through to extend the dough into a long thin sheet.

Use the pasta cutter to cut out the dough into noodles (to your preferred thickness).

Dust noodles with 1-2 tablespoon of tapioca starch to prevent sticking.

Bundle each portion of noodles and cook, or freeze (well-wrapped) if not consuming right away.

Bring a pot of water up to a boil.

Blanch the noodles in boiling water for 1-2 minutes, until cooked through.