Beat the eggs with a pinch of salt in a bawl. Start adding flour until a slightly firm dough starts forming. Transfer to a well floured working space, kneading 7-10 minutes until smooth and firm, incorporating more flour as needed. The dough must not stick to the hands or the working space.
Roll out a large round sheet as thinly as you can. Let it dry for 30 minutes.
Roll the dough and cut the egg noodles as narrow or wide as you prefer. Unstick them and space them apart. Use them immediately or let them dry completely for future usage. Place them in plastic bags / containers and store them into the fridge for 30 days or freeze them for up to 3 months.