Romanian Noodles

Crack the 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 incorporate flour into the beaten eggs, adding small amounts at a time and mixing continuously, until a stiff but workable dough forms. Add a few drops of water if the dough is too dry to come together.

Turn the dough out onto a lightly floured surface and knead firmly until it is smooth and elastic, with no sticky patches remaining.

Wrap the dough in a clean cloth or cover with an inverted bowl and allow it to rest at room temperature so the gluten relaxes and rolling becomes easier.

Using a rolling pin, roll the rested dough out on a floured surface into a very thin, even sheet, no thicker than 1–2 mm.

Allow the rolled sheet to dry slightly by leaving it uncovered on the floured surface, which will prevent the noodles from sticking together when cut.

Loosely roll or fold the dough sheet and use a sharp knife to cut it into thin strips of your desired width, then gently unfurl and separate the noodles.

Bring a large pot of generously salted water to a rolling boil, add the fresh noodles, and cook until tender but not mushy, then drain and serve immediately.