DIRECTIONS

Place 2 cups flour and salt on a pastry board or in a deep mixing bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended.
    Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough.
    Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking.
    To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft. Yield: 10 servings. If Cooking for Two: Freeze uncooked noodles in serving-size portions to enjoy months later. Defrost and cook according to directions above.