Start by clearing your counter. A clean, flat surface is essential. Pile your flour into a nice mound, making a well in the center for the eggs. This technique is known as the “mountain method,” and it helps create a smooth dough.

Crack the eggs into the well you created in the flour and add the olive oil. Using a fork, whisk the eggs and oil together, gradually incorporating the flour from the edges of the well.

Once the mixture becomes too stiff to whisk, switch to your hands. Knead the dough for about 8-10 minutes until it’s smooth and elastic. This is your workout for the day! If the dough is too sticky, sprinkle a little more flour. If it's too dry, add a tiny splash of water.

Wrap the dough in plastic wrap or cover it with a clean cloth. Let it rest for at least 30 minutes. This step relaxes the gluten and makes it easier to roll out.

After resting, divide your dough into four pieces so it’s easier to manage. Roll each piece out into thin sheets using a rolling pin or pasta machine, dusting with flour to prevent sticking. Aim for about 1/8 inch thickness.

Once rolled out, you can cut it into your desired shape—fettuccine, tagliatelle, or even ravioli if you want to get fancy!

Bring a large pot of salted water to a vigorous boil. Cook your freshly cut pasta for 2-4 minutes. Fresh pasta cooks much faster than dried. Taste to ensure it’s perfectly al dente, then drain and toss it with your favorite sauce.