Add eggs, salt and butter to the flour. Knead a thick dough. If you continue to prepare noodles for future use, then the dough should be very thick, but if you cook it immediately then you can dilute the dough with water a little to make it easier to work with.
Wrap the finished dough in cling film and leave at room temperature for 1 hour.
Roll out the dough as thin as possible and cut into strips of the desired width. I didn’t manage to roll it immediately to the required thickness, so I rolled each piece additionally.
Place the noodles on paper towels and dry for 24 hours. Boil in plenty of salted water. Bon Appetit!!!