Measure out your water. Add the sodium carbonate to the water (it's the opposite of but as similar effects of an acid on your skin so be careful) and stir till it's dissolved. You won't be using all of this mixture.
Put the wheat gluten and the flour in the bowl of a standing mixer fitted with a dough hook. Turn the machine on medium.
Measure out 200 grams (about a cup) of the water and sodium carbonate mixture, and slowly pour it into the mixing bowl. Scrape the flour down of the sides and keep mixing. Add just enough extra water/sodium carbonate till it's just starting to come together. It will look mealy and not form a ball with the dough hook. Stop the machine and when you can squeeze the meal into a ball, you can dump the contents out onto a cutting board, and knead by hand until you have a stiff ball of dough.
Divide the dough into 6 equal pieces. Using a pasta machine roll the pieces into sheets, beginning with the largest setting and working your way down till the dough is about 1.5 mm thick (it was the third to last setting on mine).
Roll the sheets through the spaghetti cutter. Lightly dust with flour and fold into balls. Refrigerate for a day or so (ideally, though they can be cooked straight away).
To cook bring a large pot of seasoned water to a boil. Drop the ramen in and stir. When the water returns to a boil and the ramen float, they're done. Drain and serve.