Sift the flour into a wide bowl and whisk in the salt. Make a well in the middle.

Whisk the eggs (and water as needed) and pour in the well. Using a fork, begin swirling the wet ingredients, catching small amounts of flour on the edges of the well. Rotate the bowl at the same time.

When there is no more flour left, switch to your hands and bring the dough together into a ball. Transfer to a clean (not floured) work surface. The dough may feel sticky, but this will change with kneading.

Set the timer for 12 minutes and begin kneading, with a few tips in mind. Rotate the ball 90 degrees and fold the top part over itself. Then press gently inward, making sure the dough doesn't break on the opposite end. Keep your fingers stretched out and avoid gripping at the dough underneath. Rotate in small increments and fold only a small top part.

When the timer is up, the dough will feel smoother and softer. Wrap it in cling film (plastic wrap) and leave it to stand at room temperature for 1 hour.

Unwrap the dough and cut it into two equal pieces. Liberally dust flour underneath and on top of each piece. Thin them out with a rolling pin to about 1 mm (0.03 in), dusting with more flour whenever it sticks.

Divide each sheet of dough into four strips. Dust them with more flour and leave them to dry out for 15 minutes.

Stack the sheets on top of each other – they should be floured and dried out enough so you can easily untangle them later. Cut into the stack crosswise, cutting as thin as you want your rezanci to be. Normally you would try for the thinnest possible.

Spread the rezanci on a floured tray.

Use them straight away by boiling them for 3-4 minutes in a soup.