Alkaline Semolina Noodles

Place the baking soda on a piece of foil and bake in a 250-degree toaster oven for 1 hour.
Put the flour in a food processor.
Dissolve 1 teaspoon of the baked baking soda, taking care to avoid touching it, in 6 1/2 tablespoons water.
(Keep the rest tightly covered for another use.)
Start the processor and slowly pour in the water-baking soda mixture.
Process for about a minute until evenly mixed but still mostly granular.
Remove the dough and press it together into a mass, then knead for a minute or two.
If it does not come together, knead in a little more water, a teaspoon at a time.
Wrap and let rest for an hour at room temperature, or overnight in the refrigerator.
Divide the dough into two pieces.
Roll one piece out until slightly thicker than the widest roller setting on a pasta machine, about 3/8 inch.
Pass the strip of dough through the pasta machine at its widest setting, then repeat at successively narrower settings until the dough is about 1/16- inch thick.
Fit the narrow cutters onto the pasta machine and cut the dough into noodles.
Repeat with the second piece of dough.
Bring a pot of unsalted water to a boil.
Cook the noodles until al dente, 3 to 4 minutes.
Transfer to a colander, rinse briefly with cold water, and drain.
To highlight the eggy flavor of the noodles, toss with salt, vegetable oil, scallions and chili flakes to taste.
For a more full-flavored dish, toss instead with sesame oil, soy sauce and chili-garlic paste, or your favorite condiments.