To start, measure the flour into a large mixing bowl. Make a well in the center of the flour and crack the eggs into it. Add the salt as well.

Using a fork or a pair of chopsticks, beat the eggs and gradually incorporate the flour from the sides of the well. Continue mixing until the dough starts to come together. If the dough seems too dry, add a tablespoon of water at a time until it reaches a workable consistency.

Once the dough begins to form, transfer it to a clean, lightly floured surface. Knead the dough for about 5-10 minutes until it becomes smooth and elastic. This process develops the gluten in the flour and gives the noodles their chewy texture. If the dough feels too sticky, dust it with a bit more flour as needed.

After kneading the dough, shape it into a ball and cover it with a clean kitchen towel or plastic wrap. Allow the dough to rest at room temperature for at least 30 minutes. Resting the dough allows the gluten to relax, making it easier to roll out later.

Once the dough has rested, it's time to roll it out and cut it into noodles. Start by dividing the dough into four equal portions. Take one portion and cover the remaining portions to prevent them from drying out.

On a lightly floured surface, use a rolling pin to flatten the dough into a thin rectangle, about 1/8 inch thick. To prevent the dough from sticking, periodically dust it with a small amount of flour as you roll.

Once you have a thin rectangle, fold it into thirds, similar to folding a letter. Then, use a sharp knife to cut the folded dough into thin strips. The width of the strips will determine the thickness of your noodles, so adjust it to your preference. For thin noodles, cut the strips about 1/8 inch wide, and for wider noodles, cut them about 1/4 inch wide.

Unfold the cut strips to reveal the individual noodles. At this point, you can either leave the noodles as they are or gently toss them in a little flour to prevent sticking. Repeat the rolling, folding, and cutting process with the remaining portions of dough until all the noodles are cut.

Freshly made Chinese egg noodles cook quickly and should be boiled for only a few minutes. Bring a large pot of water to a rolling boil and add a pinch of salt. Carefully drop the noodles into the boiling water, stirring gently to prevent them from clumping together.

Boil the noodles for approximately 2-4 minutes or until they reach your desired level of doneness. Keep in mind that fresh noodles cook much faster than dried ones. Start testing the noodles for doneness after 2 minutes, and continue boiling if they're not yet tender enough.

Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process. Toss them with a little bit of oil to prevent sticking if you're not using them immediately.