Knead the flour and water for six to ten minutes by hand or for 4 minutes on speed 2 with a dough hook in a standing mixer. You want an elastic dough that bounces when you press on it, where it is nice and smooth
Place dough ball in a large bowl and cover with salted water. Add about 3 tbs of salt to the water to make it very salty- this helps separate the starch from the gluten. Let the dough ball rest under the water for at least 3 hours- or allow it to rest overnight. A longer resting time helps the starch separate from the gluten easier.
Drain the water and replace it with fresh water in your large bowl. Begin kneading the dough under the water, the water will start to become cloudy and the dough ball will begin to feel gummy. Continue to knead the dough until the water is completely cloudy. Pour the starchy water (the cloudy water) into a large jar to save.
Add more water to your bowl and continue to knead the dough until the water is completely cloudy again, pour out the starchy water and save it. See in the notes for other recipe suggestions on how to use the starch
Again add more water to your bowl and knead, you want the gummy dough to be almost clear under the water where almost all the starch is washed out
Take 1/4 of the dough and add it to a food processor or blender. Add in all the meaty seasonings and then blend until incorporated. It will create a batter
Pour the batter over the rest of the dough and begin alternating between chopping the dough and kneading it. Chopping the dough helps incorporate it better. Knead until the dough is one uniform pink color.
Separate the dough into 10 pieces, stretch out 8 chunks into long strands.
Take the two remaining pieces and knead together then flatten and stretch into about a 6 inch sheet
Set aside while you create the fat ribbons