1. Start by sifting the flour onto a clean surface or into a large bowl. Create a well in the center, like a little crater, which will hold the eggs and other ingredients.
2. Crack the eggs into the well, add the salt and olive oil. Using a fork, gently whisk the eggs, gradually incorporating the surrounding flour bit by bit.
3. Once the mixture thickens and starts to come together, use your hands to knead the dough. This step takes about 8-10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. If it’s too dry, wet your fingers and continue kneading; if too sticky, sprinkle in a little more flour.
4. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This rest period allows gluten to relax, making the dough easier to roll out.
5. After resting, dust your work surface with flour and divide the dough into smaller portions. Using a rolling pin (or a pasta machine if you have one), roll out each portion into thin sheets, about 1/16 inch thick. I remember Mama Lou always reminding me to be patient during this step—“thin, but not tear,” she’d say.
6. Cut the sheets into your desired shape—fettuccine, tagliatelle, or even simple squares for ravioli. Lightly dust the cut pasta with flour to prevent sticking.
7. Cook the pasta in a large pot of salted boiling water for 2-3 minutes or until al dente. Fresh pasta cooks much faster than dried, so keep a close eye on it.
8. Drain and serve immediately with your favorite sauce.

One of my favorite memories is teaching Ouma how to roll the dough when she was just a little girl. She’d giggle as the dough slipped under her fingers, and Mama Lou would gently guide her hand. These steps are less about precision and more about honoring the rhythm of your own kitchen—and the stories you’ll create there.