Add the aquafaba to a small saucepan and simmer over medium heat until reduced by half. You should have ¼ cup of the remaining liquid.

Add flour, turmeric, salt, olive oil, and reduced aquafaba into a bowl and mix with a wooden spoon until a rough dough forms. Turn out onto a floured bench or board and press together with your hands. Knead a few times; it should be a stiff dough. If it is too wet, add a spoonful of flour.

Refrigerate for 1 hour.

Remove from the refrigerator and divide into two.

Take one-half of the dough and roll through a pasta maker or with a rolling pin until approximately 30mm thick. Slice the dough thinly into strips approximately 1cm wide and 15cm long.

Take handfuls of the noodles and twist them into piles on a baking tray and set them aside for 30 minutes.

When ready to cook, add the noodles to a pot of rapidly boiling salted water for 3-4 minutes. Drain and serve as desired in soups or sauces.