Pour the flour onto a large, clean surface and make a well in the middle. Crack the eggs into the well, followed by a pinch of salt and a drizzle of extra virgin olive oil. Beat the eggs with a fork, gradually pulling the flour into the well in the centre.
Once the eggs and flour mixture becomes too firm to mix with a fork, dust your hands with flour, bring all of the flour to the centre, and knead for at least ten minutes until well combined, with the consistency of Play-Doh.
Wrap the dough in cling film, squeezing all of the air out, and leave to sit for thirty minutes at room temperature to allow the gluten to relax.
Unwrap the dough and dust with flour. Also dust your hands, the countertop, and rolling pin with flour. Cut the dough into manageable sized pieces (into two or four pieces dependent on size) and begin to gently roll out with a rolling pin.
To laminate, fold the piece of partially rolled dough into three, lengthwise, rotate 90 degrees and continue rolling. Do this three times before rolling out completely, as thinly and evenly as possible.
Cut the dough into your desired shape then dust each piece with more flour, to prevent them from sticking to each other while storing or cooking. Hang to dry or place under a sheet of cling film until ready to use.
Remember, fresh pasta cooks far more quickly than dried pasta. Fresh pappardelle, for instance, will take around 90 seconds to two minutes to cook.