Make the flour well

• Weigh the flour onto a clean work surface or into a bowl and shape it into a well.
• Crack the eggs into the centre and add the olive oil and salt.

Knead the dough

• Beat the eggs with a fork, gradually drawing in the flour from the edges.
• Bring everything together with your hands and knead until smooth and elastic.

Rest the dough

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

Roll out and cut

• Roll the dough out thinly on a lightly floured surface.
• Cut into the desired pasta shape and dust with flour to prevent sticking.