Make the dough

• Mound the flour on a work surface, make a well and add the eggs, olive oil and salt.
• Bring the flour into the eggs with a fork, then knead by hand until smooth and elastic.

Rest the dough

• Wrap the dough and let it rest so the gluten relaxes.

Roll out the sheet

• Flour the work surface well so the pasta does not stick.
• Roll the dough into a thin, even sheet.

Cut the pasta by hand

• Flour the sheet generously on both sides.
• Fold the sheet into a loose roll and cut it into strips with a knife.
• Unroll the strips, toss with flour and separate them.

Cook the pasta

• Boil the fresh pasta in salted water until al dente and drain.