Clear off a nice, big area on your counter and mound up your flour. Carve out a cozy well right in the middle.
Into the well, crack your eggs, sprinkle the salt, and drizzle that olive oil. It's like making a little flour volcano ready to erupt with deliciousness.
Grab a fork and start whisking those eggs right there on your countertop. Gradually, like you're coaxing the flour into the pool, start incorporating it from the edges into the egg mixture. When the fork starts feeling like it's going through a workout, it's time to get your hands dirty.
Dive in with your hands and start kneading that dough. You're looking for smooth and elastic dough that kindly asks you to stop poking when you give it a test push. Wrap your dough baby in some plastic wrap and let it nap on the counter for 30 minutes, or if it's bedtime, tuck it into the fridge overnight.
Slice your dough baby in half, give it a little flour coat for good luck, and start rolling. You're aiming for an oval shape that's so thin you could read a love note through it. Fold it letter-style, give it a quarter turn, and roll again. Three times to make it perfect.
After the final roll, sprinkle flour like fairy dust on top, roll the dough up gently, and slice into thin strips. Remember, it's a gentle sawing motion—no squishing allowed. Toss those strips in a bit more flour to keep them from being clingy.
When the hunger strikes, cook your pasta in a big pot of salted boiling water for about 4 minutes, until it's tender but still has a bit of a bite.
And there you have it, a plate of homemade pasta that's sure to impress, made from scratch with just a handful of ingredients and a whole lot of love. Who needs a pasta machine when you've got skills like these?