Made with pantry staples and nothing more.
: Add baked baking soda to water and stir to dissolve completely, about 1 minute. Add salt, and stir until dissolved completely.
Combine vital wheat gluten and bread flour in the bowl of a food processor fitted with metal blade, or in the bowl of stand mixer fitted with the paddle attachment. Process until thoroughly mixed, about 30 seconds in a food processor or 1 minute on low speed in a stand mixer. Increase speed to medium-low and, with machine running, add 1/3 of liquid at a time, allowing time between each addition for liquid to be fully absorbed, about 30 seconds. After final addition, allow machine to run until flour and water mixture looks pebbly, about 1 minute. If using food processor, stop machine and let rest for 30 minutes. If using stand mixer, stop machine, cover bowl with plastic wrap, and let rest for 30 minutes.
Press dough into a ball and divide into two roughly equal portions. Place both in a bowl and cover with plastic wrap to prevent them drying out. Working with one portion at a time, flatten balls to a thickness of about 1/5 inch . Run flattened disk through widest setting of pasta roller, followed by the second widest setting, followed by the third widest setting, followed by the fourth widest setting. Fold dough sheet in half, so it is half of its original length, then repeat entire process two times . If done correctly, longitudinal lines will form on the sheet of dough.
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