In a mixing bowl, whisk together gluten-free flour and salt.
Make a well in the center and add eggs. Mix until a shaggy dough forms.
Add water one tablespoon at a time until the dough comes together and is soft but not sticky.
Cover the dough and let it rest for 15–20 minutes.
Place dough between two sheets of parchment paper and roll to about ⅛-inch thickness.
Remove the top parchment and cut the dough into noodle strips.
Bring a large pot of salted water to a gentle boil.
Add noodles and cook for 2–4 minutes until tender.
Drain and serve immediately.
