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Hand method:
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In a large bowl, stir together 2 cups of the flour and the salt.
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Make a well in the center.
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In a small mixing bowl, combine eggs, water and olive oil.
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Add to the flour mixture and mix well.
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Sprinkle the kneading surface with the remaining 1/3 cup flour.
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Turn dough out onto the floured surface and knead until smooth and elastic, about 8-10 minutes.
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Cover and let rest for 10 minutes.
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Divide dough into fourths.
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On a lightly floured surface, roll each third of dough into a 1/16 inch thick square about 12x12 inches.
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Cut as desired.
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Or follow the manufacturers instructions for using a pasta machine to roll and cut the dough.
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Mixer method:
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In the bowl of a stand mixer, combine 2 cups of the flour and salt.
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Make a well in the center.
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In a small bowl, combine the eggs, water and olive oil.
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Add to the flour mixture.
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With the dough hook, mix until well combined.
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With the mixer running, add the remaining flour.
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With the mixer on low, knead until smooth and elastic, about 8-10 minutes.
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Cover and let rest for 10 minutes.
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Divide dough into fourths.
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On a lightly floured surface, roll each third of dough into a 1/16 inch thick square about 12x12 inches.
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Cut as desired.
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Or follow the manufacturers instructions for using a pasta machine to roll and cut the dough.
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Your can use this pasta immediately, or dry on racks for later use.
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It should be stored in the refrigerator or freezer, as there are raw eggs in the dough.
