1. 1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt for your homemade Amish egg noodles recipe.

2. 2. Add Wet Ingredients: Make a well in the center of the flour mixture. Crack the eggs into the well. Add 2 tablespoons of water or milk.

3. 3. Mix the Dough: Gradually incorporate the flour into the wet ingredients using a fork or your hands. Add more water/milk, one teaspoon at a time, until the dough comes together into a shaggy ball.

4. 4. Knead: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, until the dough is smooth and elastic.

5. 5. Rest: Cover the dough with a clean kitchen towel and let it rest for 15-30 minutes. This helps relax the gluten.

6. 6. Roll: Divide the dough into two or three portions. On a lightly floured surface, roll each portion very thinly, about 1/16th of an inch thick.

7. 7. Cut: You can cut the noodles by hand using a sharp knife or with a pasta machine. For hand-cutting, lightly flour the rolled dough, then roll it up loosely like a jelly roll. Slice into desired width (1/4 to 1/2 inch). Unroll the noodles immediately.

8. 8. Dry: Lay the cut noodles on a clean kitchen towel or a wire rack to dry for at least 30 minutes, or up to several hours.

9. 9. Cook: Bring a large pot of salted water to a rolling boil. Add the fresh noodles and cook for 3-5 minutes, or until al dente. They cook quickly!

10. 10. Serve: Drain and serve your wonderful Amish egg noodles recipe immediately.