Knead the flour with the eggs and salt until you have an elastic dough.

Wrap the dough in cling film and rest it for 10 minutes.

Roll the dough out on a floured surface until almost translucent, let it air-dry briefly, then cut into thin strips; uneven thickness means uneven cooking.

Boil the cut noodles in salted water for 4-5 minutes, then drain.

Sauté the onion in butter until softened, add the leftover kavurma and black pepper and warm through. Pour over the drained noodles and toss to combine.