2 ½cupsall-purposeplain flour, divided (310g), plus additional for rolling
Combine 2 cups (250g) flour and salt and whisk together. Make a well in the center of the flour mixture and add your eggs and water.
Lightly scramble eggs with a fork and then use a fork to work all ingredients together until completely combined.
Add additional flour as needed (you may need even more than indicated in the ingredients above) until dough forms a tacky (but not too sticky) ball.
Transfer to a lightly floured surface and knead until smooth and elastic (about 5-10 minutes). Return to bowl, cover with plastic wrap, and allow to rest for 20 minutes.
Once dough has rested, divide into 4 pieces. Take one piece (re-cover the remaining pieces), place on a lightly floured surface, and roll into a paper thin sheet with a lightly floured rolling pin.
Use a sharp knife or pizza cutter to cut into strips of desired width and length. Collect strips and dust with a bit more flour to keep from sticking together. Set aside and repeat with remaining dough.
To cook, bring a large pot of heavily salted water to a boil. Add noodles to boiling water and cook until tender (how long this will take will depend on how thick or thin your noodles are, it can take anywhere from 5-15 minutes).
Serve with desired toppings (I like to use butter, pepper, and parmesan).