2 cups flour
1/2 tsp salt
1/2 tsp olive oil
Mound the flour on a clean work space. Make a well in the center.
Break the eggs into the well and add the salt and olive oil. Gently mix together with a fork.
Gradually start incorporating the flour.
Once your dough starts to take shape, use your hands to continue working the dough until it comes together.
Knead the dough until it is smooth and elastic.
Set aside and cover in gladwrap. Leave it to rest at room temperature for 15-20 minutes.
Divide the dough into 4 equal sections. Keep each section covered.
Flatten 1 of the dough pieces until it forms a thick oval disk. Lightly dust with flour and make sure to flour the rollers and your hands.
With the roller set to the widest setting, pass the pasta through a few times until smooth.
Fold the dough over into 1/3 and continue to pass through the machine a few times until nice and smooth again.
Adjust the pasta machine to a thinner setting, passing the dough through a few times at each setting (you want your pasta sheets to be fairly thin but not so thin that they rip).
Now you can leave it as sheets if you're making lasagna or put it through the spaghetti or fettuccine part of the machine.