Ditch the mixing bowl because we are making this pasta dough right on the kitchen counter (or other clean, flat work space). Pour 2 ¼ cups of your flour blend on your smooth work surface.

Use the back of a wooden soon or bowl to create a 4-inch wide well in the center of your flour pile.

Crack the eggs into the well. Add olive oil and salt to the eggs.

Use a fork to beat the egg mixture together, gradually incorporating more flour from all of the sides of your well into the mixture. Continue to mix gently so you don't destroy your well. The flour will thicken the egg mixture and start to form a shaggy dough.

Use a bench scraper or your hands to fold the mixture together until you get a nice shaggy dough ball.

Use your hands to knead the dough for 10-15 minutes, or or until it is nice and smooth in texture and elastic like. If it's still too sticky, add 1 Tablespoon of the last of the flour at a time until it's a better consistency.

It's normal for the dough to seem dry or crumbly in the beginning, but the more you knead and work it, it should end up being slightly tacky and smooth.

Use your hands to shape the dough into a ball and wrap with plastic wrap tightly.

Let the dough rest at room temperature for a minimum of 30 minutes, but can rest for up to 3 hours. If you want to finish this later, you can refrigerate it for up to 24 hours. Let it come to room temperature before rolling it out though.

Start by lightly flouring your work surface again.

If rolling dough that you just let rest at room temperature, divide it into 2-4 equal parts. If working with dough from the fridge, be sure it comes to room temperature before working with.

Work with one chunk at a time, use a rolling pin to roll out your dough into a ¼-inch thick rectangle pasta sheet. Sprinkle the rectangle with a little flour.

Fold each sheet into 1-3" folds and cut into ⅛-inch pasta sections.

Once you've cut them, unravel or unroll each section to become cut noodles.

Once you've cut your pasta, you can form small mounds or nests of noodles on a parchment-lined baking sheet and store or cook.

Boil a pot of water, salt it to taste and add your fresh pasta carefully. Stir as it cooks for about 3-5 minutes, or until tender.