Pasta

Instructions:

1. On a large cutting board, form a mound with the flour. Create a well in the center, resembling a volcano. Crack the eggs into the well. Sprinkle salt over the eggs and drizzle with olive oil.

2. Using a fork, start whisking the eggs, gradually incorporating the surrounding flour into the mixture until it thickens. If eggs escape, gently bring them back with your hands. Continue mixing with your hands until the dough forms a loose ball.

3. Knead the dough for about 10 minutes, until smooth and elastic. If the dough is too sticky or wet, add a bit more flour; if too dry, add a little bit of water. The dough should end up fairly dry.

4. Shape the dough into a ball and wrap it in plastic wrap. Let it rest at room temperature for 30 minutes. It can be used immediately or stored in the refrigerator for up to a day.

5. Roll out the dough into your desired pasta shape, using either a rolling pin or a pasta maker. Cook in a pot of boiling salted water until al dente, about 1-5 minutes, depending on thickness. Drain and serve as desired.