Start by placing the flour on a clean work surface. Create a small well in the center of the flour mound. Add the eggs, salt, and olive oil into the well.

Using a fork, slowly mix the flour into the eggs until combined. Once it starts to come together, use your hands to knead the dough.

Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too dry, add a little water; if it is too sticky, sprinkle with a little more flour.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This helps the gluten relax.

After resting, divide the dough into four pieces. Keep the pieces you are not using covered. Use a rolling pin or a pasta machine to roll out each piece until it reaches your desired thickness.

Once rolled out, you can cut the pasta into your favorite shape—fettuccine, tagliatelle, or even lasagna sheets. Use a sharp knife or a pasta cutter for even edges.

Bring a large pot of salted water to a boil. Add the pasta carefully and cook for about 2-4 minutes, depending on the thickness. Fresh pasta cooks quickly, so keep an eye on it.

Once cooked, drain the pasta in a colander. Serve immediately with your favorite sauce or toppings.