Whisk together flour, salt and potassium bicarbonate in the bowl of a stand mixer. Add eggs and warm water.
Set bowl in place on a stand mixer and attach dough hook. Mix at the lowest speed until all ingredients are moistened. Increase speed one or two clicks and mix until dough comes together. Once a dough ball has formed, continue to knead with dough hook for 5 minutes, until dough is smooth.
Turn dough out on to a floured surface and shape into a rectangle. Cover with plastic wrap and refrigerate for at least 1 hour.
Dust a rimmed baking sheet generously with flour.
Remove dough from refrigerator and divide into 6 equal pieces on floured work surface and cover loosely with plastic wrap. Rub one piece all over with flour and run through a manual pasta machine, beginning at the thickest setting (1). Turn dial to the next setting (2) and run dough through again. Repeat at the next two settings (3 and 4).
Attach pasta cutting attachment and run dough through finest cutter (spaghetti-sized ideally). Dust noodles with flour to coat and separate and place on prepared baking sheet. Repeat with remaining dough pieces.
Cook noodles for 1 to 2 minutes in a generous amount of water or broth until cooked through. You can also freeze the noodles. They can be added to boiling liquid directly from the freezer and cook about 30 seconds longer than when fresh.
Use noodles in your favorite soups and stir-frys!
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