Start by placing the flour on a clean surface or in a large bowl. Make a well in the center. Then, add the eggs and olive oil into the well. Sprinkle a pinch of salt over everything.

Using a fork, beat the eggs gently in the center while gradually incorporating the flour from the edges of the well. Keep mixing until the dough begins to come together. You’ll notice it becomes a bit shaggy at this stage.

Once the ingredients are mixed, it’s time to get your hands in there! Knead the dough for about 10 minutes until it’s smooth and elastic. If the dough feels too sticky, sprinkle a little extra flour as needed.

Wrap the kneaded dough in plastic wrap or cover it with a clean kitchen towel. Let it rest for at least 30 minutes. This step allows the gluten to relax, making it easier to roll out.

After resting, divide the dough into four pieces. Keep the pieces you’re not using covered. Begin with one piece. Flatten it slightly, then roll it out on a floured surface. Aim for a thinness that suits your preference—about 1/8 inch works well.

Once rolled out, you can use a sharp knife or a pizza cutter to slice the pasta into your desired shape: fettuccine, tagliatelle, or even lasagna sheets. Dust the cut pasta lightly with flour to keep the pieces from sticking.

Bring a large pot of salted water to a boil. Toss in your fresh pasta and cook for about 2 to 4 minutes. Fresh pasta cooks quickly, so keep an eye on it! Once done, drain and toss it in your preferred sauce.