On a wooden board, place the flour in a mound. Form a well in the center and add the egg whites and salt. Add the water, a little at a time, while mixing in the flour and water with a fork. Using both hands, knead the dough into a ball, adding more flour as necessary, to obtain a smooth, pliable dough. Set the dough under an inverted bowl and let it rest 15 minutes.

Roll the pasta out to the thinnest setting on a pasta-rolling machine and cut it into 3/4-inch wide noodles.

This recipe yields 1 pound of noodles.