This dough is so nice to work with, its easier to make your own noodles than you think. Make sure all ingredients (especially eggs) are at room temperature.
Adding salt to pasta dough was never traditionally done. However this could have been due to the fact that decades ago Italians used sea water (or heavily salted water) to boil their pasta in. Another reason is that adding salt to (regular) flour can over-develop the gluten and make for a tougher noodle. With gluten free flours we don't have to worry about that, so you can either salt your dough or salt your water - it's all up to you!