Mill your flour on a fine setting. Add the salt to the flour and mix slightly, then add the eggs and whisk them into the flour until a shaggy dough is created. Using your hands, knead the dough until there are to dry bits left. Continue to knead the dough for a few minutes until it’s smooth and stretchy, but still stiff. If the dough is too sticky, add more flour to make it more stiff, but still pliable.

Cover and let the dough rest for at least 30 minutes or up to 1 hour.

Using a pasta machine or a rolling pin, roll the dough out to your desired thickness. I usually do this with my pasta machine and start the dough on the thickest setting, then working my way down to a lower setting until it’s as thin as I want it. Don’t be afraid to sprinkle the dough with some flour if it’s sticking.

Boil the noodles after they’re cut or shaped how you’d like. (I often just keep the width of the noodles however they come out, and cut the length that will fit in my pan. It’s rustic, but it works really well.) Do keep in mind that fresh noodles only take about 2-3 minutes to cook fully, especially if your water is at a rolling boil.