Place on a cloth until the dough is somewhat dried, but not too brittle to handle. Roll up tightly. With a very sharp knife, cut through the dough to make shreds of the desired thickness. Toss the shreds lightly with the fingers to separate them, and spread on the board to dry until brittle. Store in covered jars. When ready to use, cook in boiling, salted water or in soup for 10 minutes.
Medium Noodles: Cut noodles into 1/2 inch strips. Use in puddings, kugels, etc.
Broad Noodles: Cut noodle dough into 3/4 inch strips. Use in puddings, kugels, etc.