Lightly flour a counter. Sift the flour with a pinch of salt into a mound. Make a well in the center and add the beaten eggs and olive oil. Using a fork or your fingertips, gradually work the mixture until the ingredients are combined. Knead vigorously for 10-15 minutes. Set the dough aside to rest for 25 minutes, before rolling it out as thinly and evenly as possible and using as desired.
Tip: Colors and flavors
Pasta may be colored and flavored with extra ingredients that are usually added with the beaten egg.
Black: add 1 T squid or cuttlefish ink.
Green: add 4 oz./115 g well-drained cooked spinach when kneading.
Purple: work 1 large, cooked beet in a food processor and add with an extra 1/2 cup of flour.
Red: add 2 T tomato paste
