Clean a large surface and prepare a bench scraper, fork, and pasta machine.

Heap the flour into a mound and press a shallow well in the center.

Crack the eggs into the well, add olive oil, and sprinkle salt into the eggs.

Use a fork to whisk the eggs and slowly pull flour from the inner walls of the well until the mixture is shaggy and begins to come together.

Fold and gather the shaggy dough with your fingers until it forms a rough ball.

Knead the dough for 8 to 10 minutes until smooth and elastic. Adjust moisture as needed.

Shape into a ball, wrap tightly in plastic, and let rest for 30 minutes at room temperature.

Unwrap, cut into 4 pieces, and flatten one piece while keeping the others covered.

Pass the flattened piece through a pasta machine on the widest setting, folding and repeating a couple of times.

Gradually reduce thickness settings until reaching desired sheet thinness.

Lay finished sheets on a floured baking sheet and dust lightly with flour.

Trim sheets and cut into ribbons or feed through the pasta machine cutter for shapes.

Bring a large pot of salted water to a boil, add fresh pasta, and cook for 1-2 minutes until al dente. Drain and serve immediately.