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1
In a food processor, pulse the flour and salt.
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2
With the machine on, add the eggs and olive oil and process until the dough forms a ball.
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3
Transfer the dough to a lightly floured work surface and knead until smooth; the dough should be firm but not dry.
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4
Wrap the dough in plastic and set aside for 30 minutes.
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5
Cut the dough into 4 pieces.
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6
Working with 1 piece at a time, and keeping the rest covered, run the dough through successively narrower settings on a pasta machine until you reach the thinnest.
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7
You should have a 2-foot-long sheet of pasta.
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8
Cut the sheet in half crosswise.
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9
Lay 1 sheet of the pasta dough on a lightly floured work surface; cover the other sheet with plastic wrap.
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10
Scatter 1/4 cup of the flowers and leaves evenly over the pasta, leaving a 1/4 -inch border.
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11
Cover with the second pasta sheet and use a rolling pin to press the 2 sheets together.
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12
Roll the sheet through the narrowest setting on the pasta machine one more time.
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13
Cut the pasta into 3 even pieces.
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14
Set the pasta on a floured baking pan in a single layer and cover with plastic wrap.
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15
Repeat with the remaining dough, flowers and herbs.
