On a clean work surface, create a mound of flour. Use your hands to make a well in the center of the flour, like a small crater.

Crack the eggs into the well and add a pinch of salt. If you like, add the olive oil for a bit of richness in the dough.

Use a fork to gently whisk the eggs, slowly incorporating the flour from the edges of the well. Keep working your way around until the mixture begins to come together.

Once the dough has started to form, use your hands to bring it together into a rough ball. Begin kneading the dough by folding it over and pushing down with the heel of your hand. Continue for about 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.

If the dough feels too dry, add a tiny bit of water, 1 teaspoon at a time. If it's too sticky, sprinkle with a little more flour.

Form the dough into a ball and wrap it tightly in plastic wrap or cover it with a clean kitchen towel. Let it rest for at least 30 minutes at room temperature. This allows the gluten to relax and makes the dough easier to roll out.

Once rested, divide the dough into smaller sections for easier handling. Using a rolling pin, roll out one section at a time into a thin sheet. You want the dough to be as thin as possible without tearing (aim for about 1/16-inch thickness).

If you have a pasta machine, you can use it to roll out the dough for even consistency.

Cut the Pasta:

Once your dough is rolled thin, you can cut it into the shape of your choice. For fettuccine, use a sharp knife to cut the dough into long strips. For tagliatelle or pappardelle, adjust the width to your preference. You can also use a pasta cutter for more uniform strips.

If you're making stuffed pasta like ravioli, cut the dough into squares, spoon a filling onto one square, then place another square on top and seal the edges by pressing them together.

Bring a large pot of salted water to a boil. Fresh pasta cooks much faster than dried pasta—usually in about 2–4 minutes, depending on the thickness. Taste for doneness—fresh pasta should be tender but firm to the bite.

Drain the pasta, reserving a little of the pasta water to adjust the consistency of your sauce if needed.

Toss the fresh pasta with your favorite sauce, such as a classic marinara, creamy Alfredo, or a simple garlic and olive oil mixture. Serve with freshly grated Parmesan and enjoy!