In a large bowl, or on a clean surface, mix flour and salt. Create a deep well in the middle and crack eggs into the well. Using a fork, begin beating the eggs while slowly incorporating the flour into the eggs. Keep mixing until a ball of dough forms; it’ll be sticky.
On a lightly floured surface, knead the dough (flour your hands so they don’t stick to the dough) adding a bit of flour as you go and only until the dough no longer sticks to your hands or your surface. Don’t go overboard with the flour or you’ll have tough noodles! Keep kneading until the dough is firm and smooth on the surface, and no longer sticky, about 10 minutes.
Wrap the dough in plastic wrap and chill for 20-30 minutes. Cut the dough into quarters and work with one piece at a time. Keep remaining pieces wrapped. On a well-floured surface, roll the dough to about 1/8”. Lightly flour the dough, top and bottom, if it’s sticking to your rolling pin.
Use a pizza cutter to cut thin strips (fast way), or roll the dough loosely and cut thin strips (Dad’s way!).
Put noodles on a drying rack, lay out on parchment or wax paper, or use a good old-fashioned newspaper like Dad, and let them dry. Once fully dried, you can bag them up and put in the freezer. They’ll keep for a month or two.