Mound 300g 00 flour on a clean surface and make a well in the centre. Crack in 3 eggs and add 1 tbsp olive oil. Using a fork, gradually beat the eggs, slowly incorporating the flour from the inner wall of the well.
Once the dough comes together, knead firmly with the heel of your hand for 8–10 minutes until smooth and silky. It should not stick to the surface. Wrap tightly in cling wrap and rest for 30 minutes at room temperature.
Cut the dough into 4 portions. Flatten one piece and feed through a pasta machine on the widest setting. Fold in thirds, turn 90° and repeat 5–6 times. Gradually reduce the thickness to setting 6 or 7.
For tagliatelle, loosely roll each sheet and cut into 5mm ribbons. Shake out and drape over a pasta drying rack or the back of a chair for 15 minutes.
Bring a large pot of generously salted water to a rolling boil. Cook fresh pasta for just 2–3 minutes until al dente. Reserve 1 cup of pasta water before draining.