Mix eggs, flour, olive oil together for 2-4 minutes.
The dough should be soft and pliable.
If the dough is too dry, add one teaspoon of water at a time.
If it is too wet, add one teaspoon of flour at a time
Cover with plastic wrap and refrigerate for 30 minutes or up to 2 hours.
After rest time, unwrap the dough and divide into four equal sections
If using a pasta maker:
-roll dough through widest setting several times-refolding dough in half each time to strengthen the gluten in the dough.
-then roll dough through pasta maker changing the setting (the thickness) one setting at a time-slowly the dough will become thinner with each section. For pasta such as linguine/spaghetti roll dough until it is slightly translucent i.e. you can see your fingers slightly through the dough if you place it in your hand.
-when you reach desired thickness use linguine or spaghetti attachment to cut pasta.
If not using a pasta maker:
-roll dough initially folding over a few times in half to strengthen the gluten
-then roll to desired thickness-for linguine/spaghetti until it is slightly translucent i.e. you can see your fingers slightly through the dough if you place it in your hand.
-before cutting-flour dough surface generously so it doesn’t stick then roll gently (can roll on a rolling pin-then slide the whole roll off of the rolling pin). Cut pasta to desired width.
-toss pasta lightly in flour to keep from sticking together
Bring a pot of salted water to boil. Cook pasta for 2-3 minutes or until desired doneness.
Drain, then toss with your favorite sauce, and enjoy!
Fresh pasta takes considerably less time to cook than dried pasta.