In a large bowl or on a flat work surface, combine flour and salt. Make a large mound out of the mixture, shore up the sides and create a deep "well" in the center. Add eggs to the "well". Use a fork to slowly mix eggs into flour mixture, adding flour in a little at a time until ingredients create a slightly firm, shaggy mound of dough.

Place some flour on your hands; knead dough until it comes together in a large ball. Add more flour, if necessary, to bind it together. TIP: Don't overmix dough or it can become tough, which makes it harder to roll out.

Divide dough in half into two equal-sized balls. Let dough rest (uncovered) for 10 minutes. Lightly flour work surface or cutting board. Use a lightly floured rolling pin to roll out 1 ball of dough at a time. Roll dough very thin (approx. ¼" thick), for best results. Repeat with remaining dough ball.

Once dough is rolled out, use a pizza cutter or sharp knife to slice dough into strips, ½" - ¾" wide. At this point, fresh noodles can be cooked immediately.

To cook noodles, bring a large pan of water to a rolling boil. Add fresh noodles; cook 3-6 minutes (or more). When done, noodles should be tender to the bite but not too soft or mushy! Taste a bite then cook longer, if necessary. NOTE: The thickness of the noodles will determine length of time they need to fully cook. TIP: If cooking frozen egg noodles, add them (still frozen) to the boiling water. You do not need to thaw them out at all!