Break the eggs and place in a large bowl. Mix in salt and vinegar.
While mixing, gradually add the flour.
Work the dough for several minutes until it is smooth.
Roll dough into a ball and wrap in a dry cloth. Allow to rest for 1 hour.
Divide the dough into pieces the size of a tennis ball and flatten on the work surface to a thickness of 2 mm (⅛ inch).
Allow the dough to dry for 30 minutes, turning the rounds frequently. One can also dry them by suspending them from a cord or over a broom handle place on the backs of two chairs.
Flour each round and roll it up on itself. Cut into slices 3–4 mm (¼ inch) thick.
Unroll to obtain the noodles, and spread out on a large tray without tangling them.
Fill a large pot with salted water; bring to a boil and plunge in the noodles. Simmer for 7–8 minutes.
Drain the noodles and toss with melted butter.