Add the bread flour and sea salt to a mixing bowl or stand mixer fitted with a dough hook.

Gradually add the water in two stages, mixing continuously until a shaggy dough forms.

Knead for 10 minutes in the mixer or 15 minutes by hand until the dough becomes firm and elastic.

Cover with an overturned bowl or cling film and leave to rest for 30 minutes.

Knead briefly again to remove any air bubbles, then cut the dough in half.

On a floured surface, roll one half of the dough into a thin sheet roughly 2 mm thick.

Dust generously with flour on both sides.

Fold the dough into layers, then slice into noodles using a sharp knife.

Separate the noodles gently with your hands and toss lightly in flour to prevent sticking.

Repeat with the remaining dough.

Bring a large pan of water to the boil and cook the noodles for 1–3 minutes depending on thickness.

Drain and serve immediately in soup or with sauce.