Step 1: Make the Dough

1. In a small bowl, dissolve the salt in the warm water. 
2. In a separate large mixing bowl, sift together the bread flour, all purpose flour, and cornstarch.
3. Make a well in the flour. Add half of the salted water, mixing with your fingers until shaggy and crumbly. 
4. Add the remaining water in two additions, mixing and squeezing until a rough dough ball forms. It may be a bit dry or stiff – this is okay. (If you still have ingredients that haven’t come together into a ball, you can add a teaspoon or two of warm water just to create one ball of dough.
5. Cover and let dough rest in the bowl for 30 minutes to relax the gluten.

Step 2: Knead the Dough

1. Lightly dust your counter with cornstarch.
2. Knead the dough by hand for 8-10 minutes, until it becomes smooth and slightly elastic. 
3. Shape the dough into a tight ball, lightly coat with oil, and place in a clean bowl. Cover with a damp cloth or wrap.
4. Let rest at room temperature for 3-4 hours.

Step 3: Roll and Cut the Noodles

1. Lightly dust your work surface with cornstarch. Roll the rested dough out to 1/8 or 1/4 inch thick. 
2. Dust the surface with more cornstarch, then fold the dough gently like a letter (in thirds or halves) with cornstarch in between each fold. 
3. Let the folded dough rest for 30 minutes to relax.
4. Dust again with start and cut into 1/8 to 1/4 inch wide noodles. Toss with more starch to prevent sticking. 

Step 4: Cook the Noodles

1. Boil in generously salted water, stirring occasionally to prevent sticking. 
2. When noodles float (about 3 minutes) continue cooking 2 more minutes or until tender but still bouncy. 
3. Drain and shock in ice water to stop the cooking. Drain well and keep chilled until ready to serve.