1. 1. Prepare Dough: Whisk together flour and salt. Create a well in the middle.

2. Crack eggs into the well. Using a fork, whisk eggs allowing flour to mix into the dough slowly. Stir until a dough forms. The dough will be sticky.

1. Knead the Dough: Turn dough out onto a lightly floured surface. Knead the dough until it becomes smooth and shiny.
2. Chill the Dough: Wrap in plastic wrap and refrigerate for at least 30 minutes to overnight.
3. Roll and Cut Noodles: On a floured surface, roll the dough to desired thickness. Using a pizza cutter, cut noodles into even shapes or roll the dough and cut into pieces. Unroll the noodles to dry.
4. Drying and Storing: To dry, place on a wire rack for 2 to 3 hours. Package noodles in an airtight container. Refrigerate for up to 3 days or freeze for up to 8 months.
5. Cooking: To cook, bring 3 quarts of water and 1 teaspoon salt to a boil. Slowly add noodles to the boiling water to avoid sticking and cook for 1 to 2 minutes. Drain well if adding a sauce.