Steps

1. Mix all dry ingredients

Except for calcium lactate, it's for calcium bath.

2. Measure 1st portion of water

3. Add dry ingredients

While stirring, add dry ingredients. Large lumps are normal.

Then let the batter rest for a couple of minutes.

4. Blend thoroughly

Blend everything very thoroughly at max speed for 1–2 minutes until smooth.

5. Meanwhile, prepare calcium bath

Pour slightly warm water (2nd portion) into wide enough container and add calcium lactate.

Then completely dissolve calcium lactate (not a single particle should remain).

6. Transfer base into piping bag / plastic bag

Shape of the noodles depends on nozzle. Try to use smallest possible opening (2–3 mm).

To make "linguine" shape, I heated and flattened plastic nozzle.

7. Pipe noodles into calcium bath

Try not to pipe into one spot. Spread noodles across container as much as possible. Noodles harden instantly and do not stick together.

Also, try not to dip tip of the nozzle into bath, otherwise batter inside will solidify.

8. Leave in calcium bath for 10–15 minutes

Noodles continue to become firmer inside as calcium penetrates. This takes some time.

9. Drain and thoroughly rinse with water

10. Eat or store in a fridge

Noodles taste best served hot with sauce, vegetables, or anything else you like.

For storage, dip noodles in water and keep in a fridge. They will probably last for 1–2 days.