1. Place the flour on a clean surface and make a well in the center. Crack the eggs into the well, add the olive oil and salt.
2. Using a fork, slowly incorporate the flour into the eggs until a dough begins to form.
3. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. I always find this step to be a therapeutic process, almost like a dance between my hands and the dough.
4. Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This rest period allows the gluten to relax, resulting in a more tender pasta.
5. After resting, divide the dough into four pieces. Keep the pieces you aren’t using covered to prevent them from drying out.
6. Roll out each piece of dough using a pasta machine or a rolling pin to your desired thickness. I remember Ouma and I would giggle as we tried to see who could get their pasta the thinnest.
7. Cut the rolled dough into your preferred shape, whether it’s tagliatelle, fettuccine, or something else.
8. Dust the pasta with semolina flour to prevent sticking and let it dry slightly before cooking.
9. Cook the pasta in a large pot of salted boiling water for 2-4 minutes, depending on the thickness. Fresh pasta cooks quickly, so keep an eye on it!

The tactile nature of pasta making is a joy in itself, a reminder of the simplicity and beauty of handmade food.