Press into a flat rectangle and cut the dough into 15g strips (weigh them out to check). Cover the strips with a damp tea towel to stop them drying out. On a dry, clean worksurface (stainless steel or wood, you don’t want something too smooth as a little bit of friction helps) start rolling the strips outwards, with both palms of your hands, applying pressure evenly and pushing out, until you have a noodle of the same thickness as a biro. Basically, you’re making wriggly worms. Repeat until all the dough is used. Cook them straight away, or store them spaced apart lengthways on a heavily floured tray, covered with clingfilm, and refrigerate for no more than 24 hours.