In a large mixing bowl, combine the flour and salt. Make a well in the center.

Crack the eggs into the well and add the olive oil. Use a fork to beat the eggs gently, gradually incorporating the flour from the edges of the well.

Once the mixture begins to come together, use your hands to knead the dough in the bowl until it forms a cohesive ball. If the dough is too dry, add a bit of water; if too wet, sprinkle in more flour as necessary.

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest for at least 20 minutes at room temperature.

After resting, divide the dough into four portions. Roll out one portion at a time to your desired thickness using a rolling pin or a pasta machine.

Cut the rolled-out dough into your preferred shape (fettuccine, tagliatelle, etc.) using a knife or pizza cutter.

Let the cut pasta dry for about 5-10 minutes before cooking.

In a large pot, bring salted water to a boil. Add the fresh pasta and cook for about 2 minutes, or until it floats to the surface and is tender.

Once cooked, drain the pasta in a colander and toss with your preferred sauce.