Sift the flour and salt on to a pastry board.
Make a depression in the centre and drop in the eggs and a little cold water.
Gradually work the mixture together with the handle of a wooden spoon to form a very stiff dough.
Gather it into a ball.
To prevent it sticking, dust the board with flour or cornflour and knead the dough very well with the heels of the hands until firm but pliable and close textured and dry rather than moist.
Roll out the dough in a long sheet, less than 1/8 inch thick.
Fold over and over and cut into thin strips about 1/4 inch in width.
The length of the noodles depends on the space you have in which to roll out the dough in the first place.