Keep adding flour until you can't use the spoon and then use your hands to mix till you get a dough that is firm and smooth

Flour your surface that you ar e going to cut your noodles out on just a tiny bit .

You can roll the whole ball of dough out ....

or you can divide it onto small chunks...

into one large rectangle to cut, then cut smaller 3 inch wide pieces.

and roll a small circle or square. I find this easier to work with.

This will take a bit if trial and error about how much flour to use. you can't have too much or you won't be able to roll out your dough, it will slip. However you need to have some so you can lift it up and not stick to your surface.

I like to put a bit of flour on the dough itself, and a bit on the rolling pin. Too much flour will make the dough glide with your rolling pin. You need it to stick a little so it can be rolled out.
Then with a kitchen knife, cut the noodles about 3 inches long, and about 1/4 inch wide. Remember the noodles expand quite a bit when cooked so don't cut them too wide.

Here we cut directly on the counter, sometimes that works better.Also here I put 2 or layers of the small circles or squares on top of each other with a bit of flour inbetween and cut speeding up the process.

Add the noodles to a bowl, and toss them with a bit of flour.
Keep adding cut noodles and toss them with flour.

Add the noodles to the soup or boiling water or stock. A bit of flour on the noodles is fine.
It will help thicken the soup a bit.