Mix 2 cups all-purpose flour with 3/4 cup water and 1/2 teaspoon salt
Stir until a shaggy dough forms
Knead the dough for 10 to 15 minutes until smooth and elastic
Wrap the dough and let it rest for 30 to 60 minutes
Dust a surface with cornstarch or flour
Roll the dough out to about 1/8 to 1/4 inch thick
Fold the dough lightly and cut into thick noodles
Unfold the noodles and dust them to prevent sticking
Bring a large pot of water to a boil
Add the noodles and cook for 8 to 12 minutes, stirring gently
Drain and rinse briefly under warm water
Serve with broth, sauce, or toppings of choice