In a small bowl, dissolve the salt in water. Set it aside for now.

In a large bowl, measure out 400g of flour. Pour in the salt mixture a little bit at a time using your fingers to mix the water in a little bit at a time.

Repeat this until the water mixture is gone. Use your fingers to knead the dough into a rough ball.

Once you have a ball, place this ball into a gallon ziplock bag. Then let it rest for 30 minutes.

After the dough has rested 30 minutes, you can use a traditional Japanese method to knead the dough. Place a towel on the floor, then place the bag of dough on top of the towel then cover it with another towel. You will make a towel dough sandwich and then you can start kneading your dough with your feet. Do this for 1 minute.

After 1 minute take your dough bag and open it up. Fold your dough over about 4 times and close the bag back up. Then you can knead your dough for 10 minutes repeating this process about 3 times.

This really helps the gluten build up and make your udon noodles have that nice thick chewy texture.

Wrap the dough back in your plastic bag and let it rest at room temperature for at least 1 hour (up to 3 hours). This relaxes the gluten and makes rolling easier. I let my dough rest for more than 3 hours because I ran a couple of errands and did not get back in time. Overall I think 3 hours is best.

After 3 hours it is time to roll out your dough. Dust your work surface with corn starch. Roll the dough into a disc. Take your dough and wrap it around the rolling pin. Then from there on only roll forward and drag it backwards. As your roll forward use your hands to gently smooth out the dough by starting in the middle and press outwards. If you follow my video it will give you a great example of this.

Keep rolling until your have a large circle about 1/4 inch wide for traditional udon. Take this disc and fold it like an accordion.

Starting at the end of your accordion take either a knife or a dough scraper to cut lines of noodles. You can do this a little thin because the noodles do thicken when you boil them.

Cut all the way through your accordion fold. Once you get to the end you can grab them ends and unravel your noodles. Which is very satisfying. You can coat these noodles in some corn starch and store them in the fridge for 3 days or freeze them for longer.