Step 1
Place the flour in a mound on a large cutting board. Then use your fingers or a spoon to create a good-sized well in the middle of the flour mound As shown above.. Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs. Use a fork to begin whisking the eggs. Then once they are combined, begin gradually whisking some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick. Then use your hands to fold the rest of the dough all together until combined. Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if the dough seems too wet or sticky. (You want the dough to be pretty dry.) Form the dough into a ball with your hands, wrap tightly in plastic wrap and let the dough rest at room temperature for 30 minutes.
Step 2
To roll out your pasta by hand, shape one wedge into a oval-shaped flat disc, as directed above. Transfer the disc to a cutting board, and use a rolling pin to roll out the dough until it reaches your desired level of thickness (generally between 1-2 mm thick), adding extra flour to the cutting board as needed to prevent sticking. In general, a good test for thickness is that you should be able to see your hand through the dough if you carefully lift it up. Using a pizza cutter or a knife, slice the dough into 5-inch sections. Sprinkle each section with a bit of extra flour. Then, starting on the short side of the sections, roll them up into very loose, flat cylinders (see above). Cut the cylinders cross-wise to create your desired width of noodles. Then transfer the cut pasta to a drying rack, or swirl it into little pasta “nests” and lay them on a floured surface to dry for 30 minutes. Repeat with the remaining pasta dough.
Step 3
To cook fresh pasta, bring a large stockpot of generously-salted water to a rolling boil over high heat. Add in the fresh pasta, and then immediately begin to stir it gently so that the noodles do not stick together . Continue to cook until the pasta is al dente. Then strain the fresh pasta and use immediately.
