This video will show you how to build a pasta press and then make pasta with it:
Draft Barron Trump

i use wheat flour.

That's why the Internet sucks. It never gives you what you want. It gives you what their sponsors want you to click on.
To make homemade spaghetti, you will need a tool.
This classic homemade spaghetti dough uses a simple ratio of 2 cups (approx. 250-300g) of '00' or all-purpose flour, 3 large eggs, 1/2 teaspoon of salt, and optionally 1/2 tablespoon of olive oil. Knead for 8-10 minutes until smooth, rest for 30-60 minutes, then roll and cut.

Yes. The chinese gave me a fancy pair with an order one time so I learned how to use them lol

Can you even use chopsticks?

Hers a whole page of results…
https://m.youtube.com/results?sp=mAEA&search_query=how+to+make+ramen+noodles

Oh **** the noodles. I'm fasting for the rest of my life.

I've heard jumping into oncoming traffic is a great way to make homemade noodles.

My password is password.

Easy there, Lilith.
You'll have to go into Chinatown and find yourself a boyfriend.

Gotta use the stove, man.

what a production!
my way: bowl, water, ramen, microwave, done in 3 minutes

They sell actual real ramen noodle. They aren’t instant. We buy them all the time. Both ramen and soba.
If you can’t say something nice, say something clever but devastating.

Yeah, but the problem I have is if I buy instant noodles all the time I'll end up ten tonne tess like you.

And google is always right, yes?
Buy the noodles in the store. Less fuss.
If you can’t say something nice, say something clever but devastating.

I know it says plain flour but that's not what google says to use
And bread flour is used for many recipes not just bread. It's mostly for texture hence why it's probably used to make ramen noodles chewy.

It says PLAIN flour. A bread flour is designed specifically for yeast breads.
If you can’t say something nice, say something clever but devastating.

First of all, it's bread flour not plain flour, so there. And second of all, if u bothered to read the thread at all I did say that I found a recipe. I swear when I first googled this **** the only thing showing up was bloody spaghetti
But thank you for the recipe and method. I shall take a screenshot and give it a try at weekend 🫶

Gee, it was really hard to find a recipe on the internet.
3X
▢ 3 cups all-purpose flour 408g
▢ 1 teaspoon fine sea salt
▢ 1 teaspoon baking soda
▢ 2 large eggs beaten
▢ 1/2 cup warm water
Instructions
Whisk together flour, salt and baking soda 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. (Recipe Note #2)
Turn dough out on to a floured surface and shape into a rectangle. Cover with plastic wrap and refrigerate for at least 1 hour (but not more than overnight – see recipe note #3).
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. With your palm, flatten one piece into a rough rectangle about 1/2-inch thick; rub all over with flour. Feed one end 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). (For a shorter ramen noodle, cut the dough in half crosswise before running through the pasta cutter.)
Attach pasta cutting attachment and dust the blades lightly with flour. Run dough through finest cutter (spaghetti-sized ideally). (Recipe Note #4) 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!
Notes
To knead the dough by hand: once you’ve stirred the ingredients together, turn out onto a floured surface; knead for 5 minutes, cover the dough and let it rest for 20 minutes; then knead again for 5 minutes then refrigerate.
If dough seems to be taking too long to form a ball, don’t add more liquid. Instead, turn off the mixer and use your hands to press it into a ball then continue with recipe.
As with all fresh pasta, the dough will start to oxidize and turn a green / gray if left in the refrigerator for 18 or more hours. So be sure to make the noodles and use or freeze before then, as directed in the post.
If your noodles start to clump when cutting, check the attachment underneath to make sure that dough isn’t building up between the teeth. If dough is building up, use the dry brush that comes with manual pasta makers (or a dry pastry brush) to wipe away any residual dough. Be sure to coat each section of dough with flour before running through cutter to avoid this issue.
This recipe serves 10-12 if you’re making ramen noodle soup. If you’re making a noodle stir-fry or other dish where noodles are the bulk of the dish, it will serve 8 to 10.
If you can’t say something nice, say something clever but devastating.

Do I look like I know things? I'm literally retarded.
My password is password.

Don't suppose uno if gluten free bread flour exists do ya?

First step: kill yourself.
My password is password.

Scunnered!

Ya wee bampot

Fifty pee?!
You cannae even buy a bottle a ginger wae that!