In a large mixing bowl, whisk together 2 cups of the all-purpose flour and salt. Create a well in the center of the flour.

Crack the large eggs into the well. If using, add the 2 tablespoons of water or milk to the well.

Using a fork, gradually incorporate the flour from the sides into the eggs, mixing until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead for 7-10 minutes until the dough is smooth, elastic, and no longer sticky. Add small amounts of the remaining flour if necessary, but avoid adding too much.

Form the dough into a ball, cover it with plastic wrap or a damp cloth, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll.

Divide the rested dough into 2 or 3 equal pieces. On a generously floured surface, take one piece and roll it out very thinly with a rolling pin. Aim for about 1/16 to 1/8 inch thick. The thinner you roll, the thinner your noodles will be.

(Manual Method) Once rolled, lightly dust the surface with more flour. You can fold the dough loosely into a rectangle or simply roll it up jelly-roll style. Using a sharp knife, cut the dough into strips of your desired width (e.g., 1/4 inch for thin, 1/2 inch for wide).

(Pasta Machine Method) If using a pasta machine, roll the dough through the widest setting a few times, folding and dusting with flour between passes, until smooth. Then progressively roll through narrower settings until desired thickness is reached (e.g., setting 4 or 5 for medium noodles). Finally, pass the sheets through the fettuccine or spaghetti cutter attachment.

Gently separate the cut noodles and lay them in a single layer on a lightly floured baking sheet or hang them on a pasta drying rack. Let them air dry for 15-30 minutes. This prevents sticking and helps them hold their shape when cooked.

Bring a large pot of salted water to a rolling boil. Add the homemade egg noodles, stirring gently to prevent sticking.

Cook for 2-5 minutes, depending on thickness and desired tenderness. Fresh noodles cook much faster than dried. Taste one to check for doneness; they should be al dente or tender.

Drain the noodles well using a colander. Do not rinse, as this removes the beneficial starch that helps sauce adhere.

Serve immediately with your favorite sauce, in soup, or tossed with a little butter and herbs.