In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center.

Crack the eggs into the well. Using a fork, gently beat the eggs while gradually incorporating the flour from the edges of the well.

Once the mixture becomes too thick to mix with a fork, use your hands to knead the dough until it is smooth and elastic, about 5-10 minutes. If the dough is too dry, add a little water, a teaspoon at a time.

Wrap the dough in plastic wrap and let it rest for at least 20 minutes at room temperature.

After resting, divide the dough into four pieces. Keep the pieces you are not using covered to prevent them from drying out.

Roll out one piece of dough on a floured surface to your desired thickness using a rolling pin or a pasta machine.

Once rolled out, use a sharp knife or pizza cutter to cut the dough into your desired noodle shape (e.g., fettuccine, tagliatelle).

Dust the cut noodles lightly with flour to prevent them from sticking together. Repeat the rolling and cutting process with the remaining pieces of dough.

Bring a pot of salted water to a boil. Add the fresh pasta noodles and cook for 2-4 minutes, or until they float and are al dente.

Once cooked, use a slotted spoon to remove the noodles and drain them briefly. Serve with your favorite sauce.