On a clean surface, pile the flour and form a well in the center. Add the eggs, olive oil, and salt into the well.

Use a fork to slowly incorporate the flour into the eggs, then mix with your hands until a shaggy dough forms.

Knead for 8–10 minutes until smooth. If it’s too dry, add a few drops of water; if it’s sticky, dust with flour.

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

Cut the rested dough into 4 pieces. Flatten one piece into a small oval.

Pass the dough through a pasta machine on setting 1 three times. Fold into thirds, then roll again through settings 2 and 3 (three times each), and once on settings 4, 5, and 6.

Lay the rolled sheets on a floured baking sheet. Dust with flour and fold lightly. Repeat with remaining dough.

Use a cutter to shape the pasta as desired (e.g., fettuccine).

Boil the shaped pasta in salted water for 1–2 minutes until al dente. Drain and serve immediately.