In a mixing bowl, stir together the flour and salt.

Make a well in the middle and add the eggs.

Start mixing the flour into the eggs (use a fork for this) and keep incorporating more of the flour into the dough until it forms a ball; it will be sticky but should stick together.

Turn out dough ball onto a floured surface and keep adding in more of the flour, kneading as you go.

You want the dough to be smooth and no longer sticky, but not too dry.

Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

(Many times I’ve been in a hurry and don’t chill my dough and I don’t seem to have problems.

If you’re going to stint due to time constraints, better to stint here than forgo the drying time after the noodles are cut.

)

Remove the chilled dough, place it back on the floured work surface, and cut into two pieces.

Working with one half at a time and keeping the other half wrapped, roll out the dough as thin as you desire, and then cut the dough into noodles.

Let the noodles sit on a drying rack for about 30 minutes or so until ready to cook.

To cook the noodles, bring a large pot of salted water to a good boil.

Drop in the noodles and cook until done, stirring occasionally.

The boiling time will vary, but you can figure somewhere between 5 and 10 minutes, depending on how thick the noodles are.