In the bowl of a stand mixer, combine the bread flour and salt. Add the water, and mix the dough with the dough hook attachment on low speed until it forms a smooth ball, about 2 minutes. (Alternatively, mix the ingredients by hand until they form a shaggy dough, then knead the dough for a minute or two, until it forms a ball.)
Leaving the dough in the bowl, knead it by hand until it is completely smooth and shiny, about 5 minutes. The dough should be the texture of Play-Doh. Add more water or flour to adjust the texture as needed. Pour the oil over the dough and cover with plastic wrap. Let it rest until the dough is slightly relaxed, about 10 minutes.
Divide the dough into six pieces and roll each piece into a long snake, about 1-inch thick. Cover with plastic wrap and let it rest until the dough is soft and pliable, at least 2 hours and up to 6 hours.
When the dough has rested, bring a large pot of water to boil. Cut each of the long snakes in half, to shorten them. Working with one half at a time, hold each end with your fingers and gently pull the noodle until it is long and thin, about ¼ inch / 6.5 mm (as wide as a fettuccine pasta strand). Bounce the noodle against the table counter if needed to help stretch the noodle.
Repeat with more of the dough until you’ve used up about half of the prepared snakes, then put the pulled noodles into the boiling water and cook them, stirring often, until they’re chewy, about 1 minute. Ladle the noodles out of the pot with a spider strainer, rinse them immediately under cold water, and set them aside.
Repeat the pulling and boiling process with the rest of the dough.
