ok, have just completed my second attempt. I have dough all over me, the kitchen worktop, the walls and the floor. I kept to same recipe as above except that I made a larger batch and used my bread machine on the dough setting to knead the dough. A dough rest of one hour was incorporated into the dough setting. Temperature of the bread machine whilst proving was unknown but I would guess 20+ degrees or more. I was able to work the dough this time and started to pull some noodles. However the dough remained short and ripped very easily. Therefore, no usable noodles were made. I noticed that commercial noodles have potassium carbonate in them and some also contain sodium carbonate. I am not sure though that I wish to add a lot of chemicals to the dough. However, I may try a different approach. On the basis that the Chinese have been making wheat noodles for 2000+ years, I will try batch three using Spelt. An older form of wheat may have different properties more suitable for making noodles.
