Step 2

Whisk together flour and salt. Create a well in the middle.

Step 5

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.

Step 8

Turn dough out onto a lightly floured surface. Knead the dough until it becomes smooth and shiny.

Step 11

Wrap in plastic wrap and refrigerate for at least 30 minutes to overnight.

Step 14

On a floured surface, roll the dough to desired thickness. (Remember, they will swell a bit as you cook them.)

Step 17

Using a pizza cutter, cut noodles into even shapes. As an alternative, lightly flour the top of the dough and then roll the dough loosely like you would a rolled cake. Use a sharp knife to cut in equal pieces. Unroll the noodles to dry.

Step 19

7. 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.

Step 22

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.