Moldovan Noodles

Crack 2-3 eggs into a large mixing bowl, add a pinch of salt, and beat lightly with a fork until the yolks and whites are combined.

Gradually add flour to the beaten eggs, a little at a time, stirring continuously until a stiff, workable dough begins to form.

Turn the dough out onto a lightly floured surface and knead firmly for 8-10 minutes until the dough is smooth, dense, and no longer sticky.

Cover the dough with a clean kitchen towel and allow it to rest at room temperature so the gluten relaxes and the dough becomes easier to roll.

Using a rolling pin, roll the dough out on a floured surface into a thin, even sheet approximately 2-3 mm thick.

Dust the rolled sheet lightly with flour, fold it loosely into a flat roll, and cut across the roll into strips of your desired width using a sharp knife.

Unfurl the cut noodles and lay them in a single layer on a floured surface or hang them to dry briefly before cooking.

Bring a large pot of well-salted water to a rolling boil, add the noodles, and cook until tender but still with a slight chew, then drain and serve with your desired topping or accompaniment.