Homemade Lasagna Noodles

3 ½ cups all-purpose unbleached flour (approximately)

5 medium eggs (room temperature)

¼ t. salt

(Note:  You may need to add more flour or a little water to the dough)

Put flour into a mound and then make a hole in the top (like a crater).   Break eggs into the crater and beat eggs with a fork, slowly incorporating the flour and eggs, using your other hand to shore up the walls of the mound.   As it becomes hard to work the dough with the fork, begin to work with your hands.  Kneed the dough until smooth.  Roll pasta out very thin  or run through a pasta machine.  Cut into wide strips.