Homemade Egg Noodles

1. Start by measuring out the flour and salt into a large mixing bowl. Use a fork or whisk to combine the dry ingredients evenly.
2. Create a well in the center of the flour mixture and crack the eggs into the well.
3. Using a fork or your fingers, gently whisk the eggs, gradually incorporating the flour from the edges of the well as you go. Continue mixing until a shaggy dough begins to form.
4. Once the dough starts to come together, turn it out onto a lightly floured surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too dry, you can add a tablespoon of water at a time until it reaches the desired consistency.
5. Once the dough is kneaded, shape it into a ball and wrap it tightly in plastic wrap. Let it rest at room temperature for about 30 minutes to allow the gluten to relax.
6. After the dough has rested, unwrap it and divide it into smaller portions for easier handling. Use a rolling pin to roll out each portion of dough on a floured surface until it is about 1/8 inch thick.
7. Once the dough is rolled out, use a sharp knife or pizza cutter to cut it into strips of your desired width. You can make the noodles as thin or as wide as you like, depending on your preference.
8. To cook the noodles, bring a pot of salted water to a boil and carefully drop the noodles into the boiling water. Cook them for 2-3 minutes, or until they are tender and cooked through.
9. Once the noodles are cooked, drain them in a colander and rinse them briefly under cold water to stop the cooking process. Serve the Homemade Egg Noodles immediately with your favorite sauce, soup, or dish.

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