On a lightly floured surface, knead dough for about 5 minutes. If you make dough entirely by hand, knead for at least 10 minutes. Cut dough in half. Roll one piece of dough at a time into a 15-cm (6-inch) wide rectangle that is about 3-mm (1/8 inch) thick. Cover remaining dough with plastic wrap to prevent it from drying out. With a knife, cut dough into thin 3-mm (1/8-inch) wide and 15-cm (6-inch) long strips. Do the same with the other piece of dough.