|All purpose flour||1 Cup (16 tbs)|
|Eggs||2 , beaten|
Mix flour and salt in a bowl.
Make a well in center and add eggs; blend thoroughly.
Turn dough onto a floured surface; knead, cover, and let stand 30 minutes.
Roll about 1/8 inch thick Turn dough over and continue rolling until paper thin.
Allow dough to partially dry, about 1 hour.
Cut dough into lengthwise strips 2 1/2-inches wide and stack on top of each other.
Slice into short strips 1/4 to 1/2 inch wide.
Separate noodles and allow to dry thoroughly.
Store tightly covered in refrigerator if not used immediately.