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1
Put the flour and salt into a food processor, with the machine running add two-thirds of the beaten eggs. If the dough is too firm, add more egg, slowly and process again until a soft dough forms (the dough should be flexible, not sticky). Turn it onto a floured surface and need for about 12 minutes, or until smooth and elastic. Cover it with an inverted bowl for about 30 minutes.
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2
Cut the dough in half. Starting with one of the halves, roll out - on a lightly floured work surface - as thinly as possible into a 14 inch square. Transfer to a large floured baking sheet and repeat all the steps with the second piece of dough. Leave to dry for 25 minutes.
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3
When the dough surface looks dry, fold the dough loosely in half then in half again and repeat until you have a loosely folded strip of dough about 2 inches wide.. With a sharp knife, slice crosswise, straight down on one movement without dragging the knife into 1/8 to 1/2 inch wide.
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4
Unroll the noodles, gently shaking to separate. Leave to rest for 1 minute. If not using immediately, hang the noodles over a wooden rack to dry.
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5
Bring a large pot of salted water to a boil. Add all the noodles at once, cover and return to a boil. Cook for 2 minutes for the wider noodles slightly less for the thinner ones. As soon as the noodles rise to the surface they are cooked. Drain into a colander and serve in soup, toss with butter and cheese, or refresh under cold water to use in other recipes.
