Flour a flat, lightly foured surface, and use a rolling pin to roll the dough out.
Once the dough reaches 1/4″ thickness, cut the dough into large strips with a sharp knife or pizza cutter.
Cut the strips into your desired length.
This is optional, but if you have time, I recommend letting them dry out by putting them on a cooling or drying rack, dry towel, or parchment paper for a day or so, depending on the thickness.
Drop them directly into the soup you are making or into a large pot with non-salted boiling water.
Gently stir to prevent sticking
They should float once fully cooked, which should take between 2 and 12 minutes, depending on the thickness of the noodle.