Pour the all purpose flour onto a work surface. Make a well in the center of the flour. Add salt

Add extra virgin olive oil

Break the eggs into the flour

Whisk the eggs until they are well combined

Start bringing in the flour into the egg mixture with a fork and mix

Keep bringing in the flour until all the egg mixture has combined with the flour

Once eggs have combined with flour, start kneading with your hands. Knead until the dough form into a smooth texture when you press with thumb it bounces back

Cover the dough with cling film and let it rest 20 minutes

Divide the dough into two. Flour a work surface and begin to roll out one of the dough into a long rectangle. Continue rolling the pasta dough until the dough is very thin and you can see the outline of your hand through it but it does not tear. If your work surface is small, let the dough hang on the edge as you keep rolling

Fold the ends of the pasta dough into the middle

Fold the folded pasta dough ends in again toward the middle again

Now fold the pasta dough again over itself for the last time

Trim the rough edges of the folded pasta dough. Begin cutting into thin strips or thick strips if you prefer

Weave your knife through the folds of the pasta

Shake the knife to loosen the pasta threads

Fluff the pasta threads with your fingers to separate the threads. You can use immediately and cook like normal pasta or you can let dry and store in airtight container for later use