Mound the mixed flour and salt on a clean countertop, using the reverse side (handle) to create a well in the center.

Combine the eggs and olive oil in the center of the well, using a fork to gradually incorporate the wet and dry indregients from the edges of the well.

Kneed the combination with both hands until all ingredients are completely incorporated. (Add small amounts of water, by wetting your hands, should the dough clump and break apart while kneeding)

Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour, but up to 24 hours before use.