Combine 2 cups (250 g) all-purpose flour and 1/2 teaspoon salt in a bowl
Create a well in the center
Add 3 large eggs and 1–2 tablespoons olive oil (optional)
Mix with a fork until a shaggy dough forms
Knead 8–12 minutes until smooth and elastic
Wrap dough and rest 30 minutes at room temperature (or refrigerate up to 24 hours)
Cut dough into 4–6 pieces
Flatten each piece and roll through a pasta machine, starting at the widest setting and gradually thinning to your desired thickness
Lightly dust with flour as needed to prevent sticking
Cut sheets into noodles (use a knife, cutter, or pasta machine attachment)
Cook fresh pasta in boiling salted water 1–3 minutes, until tender
Drain and toss with sauce or a little olive oil to prevent sticking