Make the noodle dough: Add six eggs to a stand mixer and mix on low. Add salt and slowly add 4 cups of all-purpose white flour in batches while mixing. The dough should be somewhat dry; add water by the Tablespoon if needed.

Form the dough into a ball and knead it a few times with your hands. Add flour to the dough and to the surface of your counter.

Add flour to your counter and flatten the dough into a large pancake, about 1 inch thick. Make sure to add enough flour so the dough does not stick to the surface.

Continue rolling the dough until thin. The dough should be as thin as a pie crust. If the dough is too thick, your egg noodles will turn out doughy in the middle.

Use a pizza slicer to cut the noodles, using a rolling pin as your guide. Slice the noodles about 1/4 inch thick or less, depending on your desired size.

Dry the noodles. Loosen noodles from the counter with a spatula to make sure nothing sticks to the surface. Let the noodles dry for at least an hour. You can leave noodles on the counter to dry, or hang on a noodle rack.