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1
Place the flour in a heap on a counter or other flat surface. With your hands, create a well in the middle of the flour pile.
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2
Crack the eggs into the middle of the flour well. Add in olive oil and salt.
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3
Using a fork, carefully whisk the eggs and gradually add in the flour from the sides. The mixture will start to have a sticky consistency. If it is still dry, feel free to add water until the mixture reaches the sticky consistency.
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4
Sprinkle flour on the counter and knead the dough with your hands for about 10 minutes or until the dough feels smooth to the touch. Once you are done kneading the dough, wrap in plastic wrap and place in the fridge for at least 15 minutes.
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5
After the dough has been left to rest in the fridge, it is now time to roll it out. Cut the dough into two even pieces and then take one piece and roll into a ball.
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6
Sprinkle flour on the counter and use a rolling pin to roll the dough as thinly as possible without it tearing.
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7
Once the dough has reached the desired thickness, fold two of the opposite edges into the middle.
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8
From there, fold the dough in half, right down the middle.
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9
Cut the dough into strips using a sharp knife, width depending on how big you want your noodles to be.
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10
Unfold the noodles (I also like to cut mine in half, just so they aren't super long). Repeat the process with the other piece of dough.
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11
Boil the noodles in salt water for two minutes, drain in strainer and serve with a sauce of your choice.
