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1. In bowl, beat eggs slightly with water. Using fork, stir in flour and salt until dough is well blended.
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2. Turn dough on to well-floured surface; knead until it is no longer sticky.
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3. Divide dough in half. Roll out one half until paper-thin. Lay it on a towel, cover with another towel.
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4. Repeat with other half. Let both stand for 30 minutes.
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5. After the 30 minutes, transfer one of the paper-thin sheets of dough to working surface; then cut into 6 strips of equal width.
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6. Now arrange strips one on top of the other.
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7. Then, starting at narrow end, roll up strips, like a Swiss roll, and slice off noodles of desired width. Repeat with other sheet of dough.
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8. After lightly tossing noodles to separate them, dry thoroughly (a few hours) on towels, then store in containers until needed.
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9. In boiling salted water to cover, cook noodles 10 minutes or until tender, drain, rinse with cold water.
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