Put the flour on a clean work surface, mix in salt. Make a mound of the flour then create a well in the center.

Crack the eggs into the well and add the olive oil.

With your fingertips, mix the eggs together in the center of the well and begin to incorporate the flour a little by little from the sides.

When all the flour has been mixed in, begin kneading the dough until the dough is smooth. Add small amounts of water if the dough is too dry, but try not to use too much because a wetter dough will stick back together after passing through the pasta cutter.

Wrap the dough in plastic wrap and let rest for 20 minutes.

Cut dough in half. Keep the other half wrapped while working with the first half.

Flatten the dough and it pass through the thickest setting on the pasta machine. Repeat.

Change the pasta machine setting to the next thinnest setting and roll the pasta through. Continue changing the settings and rolling until it is as thin as you like.

Cut the rolled sheet of pasta to the desired length and then pass the sheet through the cutting rollers on the machine.

Make sure all the strands are separated. Create a nest and put on a clean dish towel, or hang to dry. Repeat with the remaining pasta (divide into six nests).