In a mixing bowl, whisk together 2 cups of unbleached all-purpose flour and ½ teaspoon of salt. Create a well in the center and crack in 2 large eggs. Using a fork, gradually mix the eggs into the flour until the mixture forms a sticky dough, about 2-3 minutes.

Turn the sticky dough out onto a lightly floured surface. Knead the dough vigorously for about 8-10 minutes until smooth and elastic.

Wrap the dough tightly in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Divide the dough into two halves. Roll out one half to your desired thickness, about 1/16 to 1/8 inch. Cut the rolled dough into strips.

If you prefer a firmer noodle, lay the cut strips on a wire rack to dry for 2-3 hours.

Bring a large pot of salted water to a rolling boil. Add the freshly cut noodles and cook for just 1-2 minutes until they float.