Homemade Noodles (Domaćim Rezancima)

3 cups All-Purpose Flour

1 teaspoon fine sea salt

4 large eggs

Combine the flour and salt and mound on a work surface. With your fist make a hole in the center of the mound. This is the fontana, or well. Crack the eggs into the center of the well and beat gently with a fork to break up the egg yolks. Using one hand and moving in a clockwise fashion, begin bringing the flour from inside the flour wall into the eggs. Use your other hand to keep the outside of the wall together. If the wall breaks, the eggs will seep out. 

Continue mixing until a ball of dough is created that is not soupy and holds its shape. Push the excess flour aside and knead the dough until a smooth, soft ball is obtained. Don't worry if you do not use all the flour; adding too much flour will result in a tough dough. On the other hand, if the dough is still sticky, add the remaining flour a little at a time until the desired consistency is obtained. Any leftover flour can be used to dust the sheets of dough whey they are cut. 

Knead the dough until a smooth ball is obtained, then let the dough rest for 30 minutes on a floured surface covered with a bowl or a damp kitchen towel. This will allow the gluten in the dough to relax and allow you to roll it out with ease. Roll the dough real thin into a large circle on a cutting board. If you have a pasta machine, cut the dough into strips so it is easy to insert in the machine and then cut into strips to the thickness you desire, the thinner the better for soup or a little thicker for boiling and using sauce or frying with cabbage or adding to a recipe. If you do not have a pasta machine, roll the dough carefully as you would a nut roll and starting at one end, with a sharp knife (watch your fingers!) slice thin or thick strips of noodles. Fluff them to separate whether you hand cut or machine cut so they do not stick together when cooking. Let the noodles dry out a little. Cooking for approximately 7-10 minutes should do it before you add them to your soup or other recipe.

NOTE: My mother and grandmother made these all the time in big batches and put them in plastic zip-lock storage bags and froze them. Then, when needed, they would just take out a bag or two, remove the noodles, and drop them in boiling water to cook.