1. Make the Dough:

1. Mix the Dry Ingredients:
   In a large mixing bowl, combine the flour and salt.
2. Add the Eggs:
   Create a well in the center of the flour and crack the eggs into it. Use a fork to beat the eggs lightly, then gradually incorporate the flour from the edges of the well until a rough dough forms.
3. Knead the Dough:
   Transfer the dough to a lightly floured surface. Knead for about 8–10 minutes, or until the dough is smooth and elastic. If the dough is too dry, add water 1 teaspoon at a time. If it’s too sticky, sprinkle with a little more flour.
4. Rest the Dough:
   Wrap the dough in plastic wrap or cover it with a clean kitchen towel. Let it rest for at least 30 minutes at room temperature. This allows the gluten to relax and makes the dough easier to roll out.

2. Roll and Cut the Noodles:

5. Roll the Dough:
   Divide the dough into two portions for easier handling. Roll out one portion on a floured surface to your desired thickness (thin for soups, thicker for heartier dishes).
6. Cut the Noodles:
   Use a sharp knife, pizza cutter, or pasta cutter to slice the rolled dough into strips of your desired width (e.g., thin for soups, wide for stroganoff). Toss the noodles lightly in flour to prevent sticking.

3. Cook the Noodles:

7. Boil the Noodles:
   Bring a large pot of salted water or broth to a boil. Add the noodles and cook for 2–4 minutes, depending on their thickness, until tender. Drain and serve immediately.