Brooklyn Wok Shop’s Fresh Egg Noodles

Make a well in the center of the flour and add the salt, eggs and 2 tablespoons water. Mix and knead until the mixture forms a ball of dough and the dough has a consistent feel. Wrap in plastic and rest for 30 minutes. Put enough flour on top of the dough and roll out with your pasta machine roll to the desired thickness and cut into noodles. Add more flour to the cut noodles to prevent them from sticking together. Cook the noodles in a pot of boiling water until al dente. Drain.