Make a small, circular well in the center of your pile of flour and crack in your eggs.
Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.
Put your dough in the refrigerator for at least 30 minutes
When it’s rested for a bit, roll it out on a floured surface. Make sure the make it as thin as possible as the noodles will plump when they boil in the water. Cut the noodles really thin. You can use a sharp knife or even a pizza wheel.
Throw the noodles into salted, boiling hot water for no longer than about 2-3 minutes. Serve!