On a large prep surface measure out flour in a pile. (Image shows recipe quadrupled. I'm making four pounds of noodles.)

Form a well in the pile of flour. Make sure it is deep enough to hold your eggs, oil, and water.

Add eggs, water, salt, and oil to the well of flour.

Mixing with your hands gently pulling flour from the sides in to the liquid until they are blended.

Cover and let dough rest for about 20 minutes.

Cut dough in half. On a floured surface roll dough out to the thickness you prefer your noodles.

Noodles can be cut uniformly, or chunked, or used to make ravioli.

Once cut toss with flour, layout in a single layer, and allow to air dry for at least one hour before cooking.