Instructions: 1. Pile up the flour on a clean work surface, forming a mound. Create a deep well in the middle, large enough to hold 3 eggs.
Crack the eggs into the well, then add the kosher salt and extra-virgin olive oil.
Using a fork or your fingers, gradually incorporate the flour into the egg mixture from the sides of the well. Continue mixing until a dough starts to form.
Knead the dough for 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour. If it's too dry, add a small amount of water.
Shape the dough into a disk, then wrap it tightly in plastic wrap. Let it rest for 20 minutes. Alternatively, you can store the dough in the refrigerator for up to 24 hours, allowing it to come to room temperature before rolling it out.
Cut the dough into quarters, keeping the other pieces covered with a damp paper towel to prevent drying while working with one-quarter at a time.
Flatten one quarter of the dough so it fits easily into a pasta roller. Start rolling the dough through the machine on the thickest setting.
Lay out the rolled pasta sheets on a well-floured surface. You can now cut them into desired shapes for use in dishes such as lasagna, ravioli, or tortellini.