Step 1: Make the Dough

1. Create a Flour Well: On a clean surface or in a large mixing bowl, pile the flour and make a well in the center.
2. Add Wet Ingredients: Crack the eggs into the well, add olive oil and salt.
3. Mix Gradually: Using a fork, slowly whisk the eggs while incorporating the flour from the edges.
4. Form a Dough: Once it becomes thick, use your hands to knead the dough until it comes together.

Step 2: Knead the Dough

1. Transfer the dough to a lightly floured surface.
2. Knead for 8-10 minutes, pushing with the heel of your hand and folding over.
3. The dough should become smooth and elastic. If too sticky, add a bit of flour; if too dry, add a few drops of water.
4. Wrap the dough in plastic wrap and let it rest for at least 30 minutes (this helps gluten relax for better rolling).

Step 3: Roll Out the Dough

1. Divide the dough into 2-4 smaller portions for easier handling.
2. Use a rolling pin or pasta machine, starting at the widest setting.
3. Gradually thin the dough, folding and rolling until it reaches the desired thickness (about 1/16 inch for fettuccine or lasagna).

Step 4: Cut the Pasta

1. For Fettuccine or Tagliatelle: Fold the sheet into a loose roll and slice into strips.
2. For Spaghetti: Use a pasta cutter or spaghetti attachment on a pasta machine.
3. For Lasagna or Ravioli: Cut into sheets or squares.

Step 5: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add fresh pasta and cook for 2-3 minutes (fresh pasta cooks much faster than dried pasta).
3. Drain and toss with your favorite sauce.