In a medium bowl add the flour and the salt. Mix to combine and make a well in the center

Pour the eggs into the center of the well. Lightly adding in a little flour at a time begin mixing with a fork. Once the dough is shaggy and coming together, ditch the fork and add the olive oil. You will get in with your hands and finish mixing.

Be careful not to over mix or you will get a tough dough. Mix only until combined and a ball has formed.

Wrap the dough in plastic wrap and let it rest on the counter for at least 20 minutes or up to 1 hour. You can also make it the day before and put it in the fridge over night. Allow it to come to room temperature before working with the dough.

Roll it out using a hand crank dough machine or a kitchen aid attachment.

Start on "0" and roll two times, then advance to 1 and roll once. Then 2, 3, 4, 5,6 all rolling once time through. Up to 6 or 7, whichever is your desired thickness.

Using the cutting attachments, you can cut your pasta or leave as sheets. You can also cut it into "rags", non uniforms cuts to make pappardelle pasta.

Boil fresh pasta such as spaghetti, linguine, fettuccine, etc for about 3-5 minutes in heavily salted water. Top with desired sauce. ENJOY!