Make a small, circular well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands until combined. Turn the dough out onto a floured surface and knead — rolling, punching and pushing — until it becomes smooth and pliable, adding flour to the board as needed.

Place the dough in the refrigerator for at least 30 minutes to rest. Once chilled, roll it out on a floured surface as thin as possible, since the noodles will plump when boiled. Cut the noodles very thin using a sharp knife or a pizza wheel.

Drop the noodles into salted, boiling water and cook for 2 to 3 minutes. Drain and serve immediately.