1. Pre-heat oven to 170 degrees Celsius (fan-forced) and line a large oven tray with baking paper (we use recycled/unbleached baking paper from the supermarket or health food stores)

2. Place water in a small saucepan, gently sprinkle the gelatin powder evenly over the surface of the water then turn the heat to medium temperature and let the liquid heat up, ensuring you whisk it as soon as heat starts coming in through the base of the saucepan to prevent the gelatin granules burning and sticking to the base

3. Whisk fast until the granules have dissolved, which usually takes about 30 seconds if the temp is high enough

4. Remove from the heat and pour into a stick blender jug. Add the salt and eggs then blitz for a few seconds until the ingredients are combined

5. Pour the mixture onto the baking paper on the oven tray and use a spoon to spread evenly and into a rectangle shape to make noodle cutting later easier

6. The baking paper will start to wrinkle due to the moisture in the mixture and may allow for some gaps but that's ok, it won't matter too much when it comes time to cut the noodles

7. Place in the oven and bake for about 15 mins, or until the mixture firms up and feels as though there are no wet areas throughout when gently pressed in various spots with a finger 

8. Once cooked remove the tray from the oven, slide the paper out onto the kitchen bench or a large chopping board and allow to cool right down

9. Use a sharp knife to cut noodles to the width and length you choose. We find cutting in half width-ways first then slicing noodles from there is best

10. Place the noodles in a bowl and add melted fat of choice (ghee, butter, tallow etc) or eat as is!

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