On a clean surface or in a mixing bowl, combine flour and salt.

Make a well in the center and crack in the eggs.

Using a fork, slowly incorporate flour into the eggs until a shaggy dough forms.

Knead for 10–15 minutes until dough is smooth and elastic.

Wrap in plastic and let rest at room temperature for 30–60 minutes.

Roll dough into thin sheets, flouring as needed.

Fold and cut into desired noodle width.

Toss noodles with extra flour to prevent sticking.

Cook in boiling salted water for 1–2 minutes. Drain and serve immediately.