Pour the flour onto a clean countertop or large cutting board and shape it into a mound. Use your fingers to create a deep well in the center, like a volcano crater. This is where your eggs will go.
Crack the eggs directly into the well. Add a pinch of salt and a drizzle of olive oil. Using a fork, gently beat the eggs while slowly incorporating flour from the inner walls of the well.
Once the mixture gets too thick for the fork, use your hands to bring everything together into a shaggy dough. Don't worry if it looks messy at first — that's totally normal!
Knead the dough by pushing it away with the heel of your hand, folding it back, and rotating. Keep going for 8-10 minutes until the dough feels smooth and springs back when poked.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling much easier.
Divide the dough into 4 pieces. Working with one piece at a time, use a rolling pin to roll it out as thin as possible — aim for about 1-2mm thick. Dust with flour as needed to prevent sticking.
Lightly flour the rolled sheet and loosely roll it up like a scroll. Use a sharp knife to cut it into strips — thin for fettuccine, wider for pappardelle. Unroll the noodles and toss with a little flour.
Bring a large pot of salted water to a boil. Add your fresh pasta and cook for just 2-3 minutes — it cooks much faster than dried! Drain and toss with your favorite sauce.