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1
In a small bowl, whisk the eggs and the salt together.
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2
Place the flour in a large bowl, and make a well in the center.
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3
Add the egg/salt mixture and stir with a fork to combine.
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4
Add 1 teaspoon of water and stir to combine.
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5
If the dough feels dry or crumbly, add more water a few drops at a time.
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6
Dig your hands into the dough and knead for 2 or 3 minutes to combine thoroughly, adding more water or flour if needed to create a smooth dough that's slightly tacky.
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7
Transfer the dough to a flour-dusted pastry cloth and divide it into thirds.
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8
Turn the mixing bowl over the dough to cover it and let it rest for 30 minutes.
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9
Take one portion of dough and dust it liberally (and the pastry cloth) with flour; roll it into a large circle that's as paper-thin as you can get it.
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10
If the dough seems too stretchy and doesn't want to roll, let it rest for another 30 minutes.
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11
Repeat rolling the other two portions of dough.
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12
Set the rolled dough rounds aside on paper towel to dry.
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13
The dried dough should feel slightly leathery: rough on the surface but still pliable.
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14
When it reaches this point, roll each round into a cylinder and cut the dough into 1/2-inch strips.
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15
Unfurl the noodles and place them on a rimmed baking sheet to dry, preferably overnight, tossing occasionally to ensure even drying.
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16
To store your homemade egg noodles, place them in a zip-top plastic bag; they'll keep well for 6 months.
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17
Cook the noodles for 5 to 8 minutes in well-salted boiling water.
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18
Dry and cook.
