In a bowl, mix together flour and eggs. Knead to make smooth, elastic dough.

Form into a ball and allow it to rest for 15 minutes.

With a rolling pin, roll out the dough out wards and as thin as possible. Place the dough on a lightly floured cloth or counter with one third in the cloth and two thirds falling off the counter/table. Carefully stretch the dough making sure it doesn't tear.

Lightly flout the sheet and roll into an approximately 3" diameter log. Flatten a bit and slice into thin sections. Separate the noodles and voila your home made egg noodles are ready to go for a dip in some salted boiling water.

The noodles can be stored in the refrigerator for up to two days and in the freezer for up to three months.