Well, I hope to answer some of these questions better with further experiments re: flour type, hydration, and resting, but from previous experience harder/more protein wheat yields firmer noodles. In general, I like a noodle with quite a bit of bite and bounce that isn’t particularly gummy, so my experiments will likely be biased toward that.
As for sitting overnight, it is nearly impossible to roll thin immediately, though that long of a rest was more of an accident than deliberate.
I rolled them out fairly thin, and a bit deliberately uneven–from about the thickest setting on a pasta roller to about 2x thickness.
I think drying in the oven might be slightly different, but a good alternative, in fact the linked recipe suggests that tasalsan guril can also be air dried, but that is more difficult. Of course, the sheet could be cut to your pan size, as you’re generally chopping into short noodles anyway.
