Take the dough ball and (if you are making a double or triple portion of the recipe) break it into a single portion (Otherwise we'll get a massive dough circle). Sprinkle some flour generously over the dough, take a rolling pin or roller and start stretching it. I suppose you could use a ravioli dough stretcher thing too, but I don't have one of those.
If you can, get it to about 1mm in thickness. If it starts sticking, get some more dry flour onto there.
If it starts springing back to its original shape, let it rest for a minute or two.
Recipe is great, the prepackaged version hardly compares. I paired this up with the "Egg and Mushroom Ramen" instructable by guarana (with a few non-vegetarian twists) and it turned out great. Was a lot easier then I would have guessed.
Thanks a ton Neryam, good job!