Combine the flour and salt in a bowl or mound them on a clean work surface. Make a well in the center, add the eggs, and gradually draw the flour into the eggs with a fork or your fingers.

Knead the dough for approximately 5–8 minutes, until smooth and elastic. If it feels too dry to come together, add water one teaspoon at a time, keeping the finished dough firm rather than sticky.

Wrap the dough and let it rest for 20–30 minutes. This allows the gluten to relax and makes the dough much easier to roll.

Divide the rested dough into two portions. Roll each portion very thin, about 1/16 inch (1–2 mm), on a well-floured surface or with a pasta machine.

Dust each sheet with flour, loosely roll it up, and slice it into strips. Unroll and separate the noodles, then dust them lightly with flour or cornstarch to reduce sticking.

Bring a large pot of salted water or broth to a boil. Add the noodles and cook for 2–4 minutes if thin, or up to 5 minutes if thicker, checking early for tenderness.