Place flour on a large wooden board; make a well in center of flour. Break 1 egg into well; draw part of flour into egg, using fingertips of one hand. Add remaining eggs, water, and salt to well; work mixture together with one hand, mixing well. Knead 5 minutes or until smooth and elastic.
Roll dough to 1/16-inch thickness on a lightly floured surface, stretching dough with each roll. Let dough stand 30 minutes or until dry to touch. Roll dough into a scroll, and cut into 1/2- inch slices. Unroll noodles, and hang up until completely dry.
Store noodles in airtight containers until ready to use.
Cook noodles in simmering broth or boiling salted water 10 minutes or until tender.