In your breadmaker pan or stand mixer bowl, add the water and egg.
Add the baking soda and stir to combine.
Add the flour, 1 teaspoon salt and turmeric powder.
Transfer the pan to your breadmaker, and start your Pasta or similar program if available. Alternatively, start the Dough program and let the knead cycle run for about 15 minutes. If using a stand mixer, turn on the machine at the lowest speed, and mix until a shaggy dough forms. Increase the speed one step up and continue kneading. The dough will be very stiff and your machine may be groaning from working quite hard. Let rest for 30 minutes.
Transfer the dough to a clean work surface.
Divide the dough into 4 pieces.
Flatten the dough, and run it through your pasta roller several times, working your way through the thickness settings to a thickness of about 3 mm. On my Marcato Ampia 150, I worked my way from 0 to number 3.
Cut the rolled out dough in half crosswise.
Brush both sides of the sheets with oil.
Drape the sheets in a lightly greased tray, while repeating with the remaining dough.
Run the oiled pasta sheets through the pasta roller, using the spaghetti cutter or equivalent.
Bring a large pot of water to a boil, and add the remaining 2 tablespoons of salt.
Drop the noodles into the water in batches and cook, until noodles float to the surface, 60 to 90 seconds.
Remove from the water using a strainer, and rinse with cold water to stop the cooking process.
Drizzle with the remaining cooking oil, and toss to evenly coat.
Use as desired. Noodles can be stored in the fridge for up to 1 week.