1. Start by sifting the flour and salt onto a clean surface, forming a mound. Create a well in the center, and crack the eggs into this well.
2. Add the olive oil to the eggs. Using a fork, gently beat the eggs, gradually incorporating the flour from the edges of the well.
3. Once the mixture starts coming together, use your hands to knead the dough. Knead until it is smooth and elastic, about 8-10 minutes. If the dough feels too dry, add a tablespoon of water.
4. Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out later.
5. After resting, divide the dough into four pieces. Roll out each piece on a floured surface until it’s thin enough to see your hand through it.
6. Cut the pasta into your desired shape—fettuccine, tagliatelle, or even ravioli. Remember how Mama Lou used to say, “The shape is part of the story!”
7. Cook the pasta in a large pot of boiling salted water for 2-3 minutes. Fresh pasta cooks much faster than dried.

One personal tip: Don’t rush the rolling process. Like Mama Lou always showed us, patience is key to getting that perfect, silky texture.