In a medium bowl, beat the eggs to blend. Add 1 3/4 cups of the flour, the salt, and the olive oil, and mix with a fork until just moistened. Use your hands to mix into a shaggy dough.

Turn out onto a clean surface and knead with your hands about 5-8 minutes, or until the dough is smooth and elastic (this takes some elbow grease!) If the dough is too wet, add a little more of the remaining flour as needed. Return the dough to the bowl, cover with plastic wrap, and allow to rest at least 30 minutes. (Pasta can be made up to a day in advance. Wrap the dough in plastic wrap and refrigerate.)

When you are ready to roll and cut, divide the dough ball into 6 pieces and work with one at a time, keeping the other 5 pieces set aside and covered with the plastic wrap. Use a pasta roller to roll each piece to your desired thickness (you can also use a rolling pin if you don’t have a pasta roller, but a roller will make the process much easier!) I roll ravioli to a 7 (the second to thinnest setting on most rollers), lasagne to a 7, fettuccine to a 6, and farfalle to a 6. If you want to re-roll the pasta dough scraps, form them into a ball and allow to rest 30 minutes before rolling.

Cook fresh pasta in well-salted boiling water for 1-3 minutes (cooking time usually depends on the size of the pasta.) Keep in mind that the pasta will continue to cook a bit more once it has been drained from residual heat.