Add flour and salt to center or large wooden board. Use hands to make a well in the center of the mound. Whisk together eggs and olive oil in bowl, then pour into well. Use fork to whisk eggs into flour slowly into rim until completely incorporated.

Knead pasta for 8 min, adding just a bit more flour if board is sticky. If dough is too dry, add a drop of water. Dough should feel elastic, smooth, and a bit sticky.

Shape dough into ball and wrap in plastic. Rest 30 min - 1 hour at room temp.

Set pasta machine to widest setting. Divide dough into 4 pieces. Roll each piece from widest to thinnest setting. Hand cut into pappardelle.

Gather strands with hands and shake loosely. Toss with semolina flour. Divide into portions on sheet tray.

Boil a pot of salted water. Boil pasta until al dente, 3 min. Drain