Pour the all purpose flour onto a work surface. Make a well in the center of the flour. Add salt
Add extra virgin olive oil
Break the eggs into the flour
Whisk the eggs until they are well combined
Start bringing in the flour into the egg mixture with a fork and mix
Keep bringing in the flour until all the egg mixture has combined with the flour
Once eggs have combined with flour, start kneading with your hands. Knead until the dough form into a smooth texture when you press with thumb it bounces back
Cover the dough with cling film and let it rest 20 minutes
Divide the dough into two. Flour a work surface and begin to roll out one of the dough into a long rectangle. Continue rolling the pasta dough until the dough is very thin and you can see the outline of your hand through it but it does not tear. If your work surface is small, let the dough hang on the edge as you keep rolling
Fold the ends of the pasta dough into the middle
Fold the folded pasta dough ends in again toward the middle again
Now fold the pasta dough again over itself for the last time
Trim the rough edges of the folded pasta dough. Begin cutting into thin strips or thick strips if you prefer
Weave your knife through the folds of the pasta
Shake the knife to loosen the pasta threads
Fluff the pasta threads with your fingers to separate the threads. You can use immediately and cook like normal pasta or you can let dry and store in airtight container for later use
