In a large mixing bowl, whisk together the gluten free flour blend and salt until evenly combined.
Create a well in the center of the flour mixture. Crack the eggs into the well and begin mixing with a fork until a rough dough starts to form.
If the dough feels dry or crumbly, add water 1 tablespoon at a time. Mix after each addition until the dough comes together.
Transfer the dough to a lightly floured surface and knead gently for 2 to 3 minutes until smooth. Avoid overworking the dough.
Shape the dough into a ball and cover it with a clean kitchen towel or plastic wrap. Let it rest at room temperature for 20 minutes.
Lightly dust your work surface with gluten free flour. Roll the dough into a rectangle about 1/8 inch thick.
Using a pizza cutter or sharp knife, cut the dough into noodle strips approximately 1/4 inch wide. Adjust the width depending on your preferred noodle size.
Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt if desired.
Carefully add the noodles to the boiling water. Cook for 3 to 5 minutes or until tender. Fresh homemade gluten free noodles cook much faster than dried pasta.
Drain the noodles using a pasta strainer or slotted spoon. Serve immediately with your favorite sauce, soup, or casserole.
