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Make sodium carbonate by baking 100g of baking soda in a foil-lined baking sheet at 250°F for one hour
Weigh out 500g bread flour into a bowl
Dissolve 5g sodium carbonate and 5g kosher salt in 200g cold water to create kansui solution
Slowly add kansui to flour over 5-6 minutes, stirring constantly to avoid large clumps
Once all kansui is added, put on gloves and rub loose dough between hands to fully hydrate all flour
Transfer dough into a ziplock bag, remove air, and rest at room temperature for 30 minutes
After first rest, step on the dough in the bag to knead it into a flat sheet
Rest the dough for another 30 minutes
Dust work surface with potato starch and remove dough from bag
Cut dough into strips smaller than pasta machine width and roll out to largest setting
Fold dough in half and roll together again to laminate
Set pasta machine to widest setting and feed dough through, rolling down to setting 5-7 (approximately 1.2mm thickness)
Dust dough sheets with potato starch to prevent sticking
Slowly feed dough into noodle cutting attachment, keeping dough straight
Store cut noodles in plastic container dusted with potato starch
Rest noodles in refrigerator for at least one day before using
Store leftovers in freezer for long-term storage