1. Attach the flat beater to your KitchenAid stand mixer. Add the flour and salt to the mixing bowl.
2. Crack the eggs into a small bowl, whisk lightly, then pour into the flour mixture. Add olive oil if using.
3. Mix on low speed until the dough starts to come together, about 2-3 minutes. If the dough feels too dry, add water one teaspoon at a time until it forms a soft ball.
4. Switch to the dough hook attachment and knead on medium speed for 5-7 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky.
5. Remove dough from the bowl and wrap it tightly in plastic wrap. Let it rest at room temperature for at least 30 minutes. This step is crucial—Mama Lou always insisted on patience here for the gluten to relax.
6. Divide the dough into 4 equal portions. Flatten one piece slightly and set your KitchenAid pasta roller to the widest setting.
7. Feed the dough through the roller. Fold the dough in thirds and roll it again. Repeat this folding and rolling 3-4 times to develop the dough’s texture, dusting with flour as needed to prevent sticking.
8. Gradually reduce the roller setting by one notch and roll the dough through each setting until you reach your desired thickness (usually setting 6 or 7 for fettuccine).
9. Attach the pasta cutter to your mixer (fettuccine or spaghetti cutter). Feed the rolled dough sheet through the cutter to create your pasta strands.
10. Lay the cut pasta on a floured surface or hang it on a drying rack for 15-20 minutes before cooking.
11. Boil a large pot of salted water. Cook fresh pasta for 2-3 minutes until al dente. Fresh pasta cooks much faster than dried, so keep a close eye.
12. Drain and toss immediately with your favorite sauce.

When I first tried this method, I was amazed at how quickly fresh pasta came together. I remember calling Ouma to share the success—she was always my co-chef and biggest cheerleader in the kitchen. She reminded me that the love poured into every step is what truly makes pasta special.