Homemade Fresh Pasta

Pile the flour on a clean work surface and make a wide well in the center.

Add the eggs, salt, and olive oil, if using, to the well.

Beat the eggs with a fork, gradually drawing in flour from the sides until a shaggy dough forms.

Bring the dough together with your hands; if it feels dry, add water a teaspoon at a time.

Knead for 8–10 minutes, until smooth and elastic.

Wrap the dough and let it rest at room temperature for 30 minutes.

Divide the dough into 4 pieces and keep the unused pieces covered.

Dust a work surface and one piece of dough lightly with flour.

Roll it out with a rolling pin, or pass it through a pasta machine, until thin enough to see the outline of your hand through it.

Dust lightly with flour, then loosely fold or roll the sheet and cut into strips of your preferred width.

Unfold the strips and dust them lightly with flour.

Repeat with the remaining dough.

Bring a large pot of salted water to a boil.

Cook the fresh pasta for 2–4 minutes, until tender but still slightly firm, then drain.

Serve as desired.