(To make baked baking soda: sprinkle soda onto a parchment lined baking sheet and bake at 275 degrees for one hour. Store in an airtight container in cool pantry.)
Dissolve baked baking soda into water. Combine that with the flour, until dough is formed. If dough is crumbly, add a bit of water until formed. You want the dough as dry as possible, not wet and sticky. On a floured work space divide dough into 4 sections and begin rolling out with a pasta roller, into large sheets, setting the rollers to a smaller and smaller sections as you go. Dough should be about 1/8 inch thick.
Finally, feed through the spaghetti setting, flour the strands and set aside while you continue to work on each batch.
To cook the noodles, bring a large pot of water to a boil and salt generously. Boil noodles for 2-4 minutes, testing for tenderness until done. Strain immediately in colander, and rinse with cold water until cooled.
Serve in a broth with desired veggies and/or meat or tufu.