In a large bowl, combine eggs and flour using a fork to incorporate.
Turn dough onto a well-floured pastry mat and knead for a few minutes adding additional flour as needed to form a ball.
Return dough ball to bowl and cover. Refrigerate for 30 minutes.
Divide dough into four pieces. Roll out one piece of dough at at time, leaving others covered in bowl. Roll dough to 1/4 inch thickness. (If you have pasta roller attachment, you can use it to roll sheets of dough.)
Lightly dust both sides of dough sheet with flour and transfer to a cutting board. Using a sharp knife, cut dough into fairly even strips. Allow noodles to dry on cooling racks or counter top for 3-4 hours. Flip once during drying time. When noodles begin to curl, they are ready to be used or frozen for up to 3 months in freezer bags.
Allow noodles to dry on cooling racks or counter top for 3-4 hours. Flip once during drying time. When noodles begin to curl, they are ready to be used, or frozen for up to 3 months in freezer bags.