Start by placing the flour in a mound on a clean countertop or in a large mixing bowl. Create a well in the center and crack the eggs into this well. Sprinkle the salt over the top.

Using a fork, beat the eggs gently, slowly incorporating the flour from the edges of the well. Continue until the mixture is too stiff to mix further with a fork.

Knead the dough by hand for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little flour as needed.

Wrap the kneaded dough in plastic wrap and let it rest for about 30 minutes at room temperature.

After resting, divide the dough into four parts. Using a rolling pin or pasta machine, roll each part out into thin sheets, roughly 1/16 inch thick.

Cut the sheets into your desired noodle shape for lasagna—generally rectangles. Dust them lightly with flour to prevent sticking.

To use the noodles in your lasagna, you can either layer them directly into the dish with your other ingredients or briefly cook them in boiling salted water for about 2 minutes before adding.

Layer the noodles in your lasagna with your preferred sauces and fillings, and bake as desired.