Place the flour on a clean work surface and create a well in the center. Add eggs, olive oil, and salt into the well.
Use a fork to slowly mix the eggs with the flour, pulling flour from the edges until a shaggy dough begins to form.
Knead the dough by hand for about 8–10 minutes until it becomes smooth, elastic, and slightly firm.
Wrap the dough in plastic wrap and let it rest for 15 minutes so the gluten relaxes and the dough becomes easier to roll.
Roll the dough out using a rolling pin or pasta machine until it is very thin and smooth. Lightly dust with flour to prevent sticking.
Cut the sheet into noodles such as fettuccine or tagliatelle using a knife or pasta cutter.
Bring a large pot of salted water to a boil and add the fresh pasta.
Cook for 2–3 minutes until the pasta floats and becomes tender, then drain and serve immediately with your favorite sauce.
