Combine Water and Chicken base thoroughly, then mix with flour in a bowl - a stand mixer works well if you have one. Combine until the mixture comes together - don't worry about overmixing. It may look a little dry at first - keep mixing for a few minutes and only add a touch more water if really needed.
Now we knead! This step takes patience, but your patience will be rewarded. We'll knead the dough for 5 minutes at a time, followed by 2-3 minutes of rest, and we'll do this 3 times. Lean a bit over the counter and put your body weight into it while kneading for best results. You can even count it as your workout for the day! Yes, it's a lot, but you're creating a super-chewy texture by doing this! Are you taking notes?
While kneading, you'll need to add a bit more flour if the dough gets too sticky.
Your dough should now be very elastic in texture and look smooth on the outside. Place in an airtight container in the fridge for about 20-30 minutes.
If you have a pasta roller, by all means put it to use here. You can also use a rolling pin to roll the dough out as thin as you can, and cut into strips with a knife. Whichever method you choose, the noodles will puff up a bit when boiling so if you want a thin noodle, you'll have to roll out the dough super thin! Use plenty of flour when you do this - getting the dough stuck to the counter is a pain. Extra flour will wash off during cooking so better to use more than you think you'll need.
Boil noodles in salted water for 2-3 minutes to cook.
