In a large bowl, combine flour and salt. Mix well.

In a small bowl, dissolve the baked baking soda in 1 tbsp. of water and mix until smooth. 

Crack eggs into a small bowl and add the baking soda mixture. Whisk with a fork to mix. 

Pour the eggs into the flour mixture and mix with your fork. Flour will become crumbly. Use clean hands to squish the flour into a ball. If you're having trouble forming a ball, add water 1 tbsp. at a time. You want your ball to be dry and crumbly with barely any crumbs left in the bowl.

Knead dough for 1 minute, then wrap in plastic wrap. Allow to rest at room temperature for 30 minutes. 

Remove the dough from the plastic wrap and knead for 3-5 minutes. Rewrap and rest for another 30 minutes. 

Remove from the plastic wrap and knead a few times for pliability. Divide dough in half and rewrap the half you won't be using right away. 

Flatten your dough as much as possible by hand. If using a pasta machine, start feeding it through. If using a rolling pin, sprinkle flour on the dough and rolling pin so the dough does not stick. Roll to desired thickness. 

You can cut your noodles with your machine or by hand. If cutting by hand, fold dough into thirds and cut into strands, whatever width you desire. Noodles will expand slightly when cooked. Cut so that you can unfold the dough into long strands. 

Bring a large pot of water to boil, do not use salt. Cook noodles for 2-3 minutes. It's best to cook a few strands first, to know how long to cook them for based on how thick the strands are. 

Once the noodles are done cooking, drain and rinse with cool water. 

Serve with stir-fry or in soup.