Start a large pot of water on the stove over medium heat.

Stir salt into water.

Place large bowl on a kitchen scale. Zero the scale out and make sure it is set to “g” for grams.

Weigh out 320 grams of Bob’s Red Mill Flour. This will be about 2 cups, weighing will give you a more consistent final product.

Create a well in the center of the flour. A well is a large opening or hole.

Reset scale to zero.

Crack 220 grams of eggs into the well. Eggs will weigh different amounts based on age and type of egg, if a few grams off, finish it off with water to reach the 220 grams.

Using a fork start to beat the eggs in the center of flour, slowly adding a little flour. Once you get to the point your fork can no longer mix, you will be switching to your hands and kneading the dough with your hands in the bowl-just until mixed.

Sprinkle an extremely small amount of gluten-free flour on your workspace and start to knead your dough. To knead you will want to push the palm of your hand down and forward into the dough. Pick it up and flip dough over and repeat. Knead for about 5 minutes. The dough should look evenly colored, and the texture should be close to playdough.

Separate dough into 4 even sections, kneading each section for 1 more minute, creating a small ball.

Take one ball at a time and place between two pieces of parchment paper. Using a rolling pin roll out dough into a rectangle. (I like to make mine as thin as possible without tearing.)

Using a pizza cutter or a knife, slice skinny strips. (I transfer my dough to my wooden island top to cut, so I don’t damage my parchment paper for the next ball of dough)

Separate the strips of dough and place into the pot of boiling water. Allow to cook for 3-7 minutes. This will vary depending on how thick you rolled and sliced the dough. Taste test before removing from the water. You do not want to overcook.

Repeat steps 11-14 with the remaining three portions.