In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour mixture.
Add Wet Ingredients:
Crack the eggs into the well. Add the water and olive oil to the eggs.
Combine Ingredients:
Using a fork, gently whisk the eggs, water, and oil together, gradually incorporating the flour from the sides of the well until a dough forms.
Knead the Dough:
Transfer the dough to a lightly floured surface. Knead the dough for about 5-7 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour. If it’s too dry, add a few drops of water.
Rest the Dough:
Cover the dough with a clean kitchen towel or plastic wrap. Let it rest for about 30 minutes to relax the gluten.
Roll Out the Dough:
Divide the dough into two equal portions. On a lightly floured surface, roll out one portion of the dough into a thin sheet (about 1/8 inch thick). Repeat with the second portion.
Cut the Noodles:
Using a sharp knife or a pizza cutter, cut the dough into strips of your desired width for the noodles (typically about 1/4 inch wide). You can also use a pasta machine if you have one.
Cook the Noodles:
Bring a large pot of salted water to a boil. Add the egg noodles and cook for about 2-4 minutes, until they are tender and cooked through. Fresh noodles cook quickly, so keep an eye on them to avoid overcooking.
Serve:
Drain the noodles and serve them with your favorite sauce, in a soup, or as a side dish. Enjoy your homemade egg noodles!