In a mixing bowl, combine the flour and salt. Make a well in the center of the flour.

Crack the eggs into the well of the flour and add the olive oil (if using).

Using a fork, beat the eggs gently and gradually incorporate the flour starting from the inner rim of the well.

Once the dough starts to form, use your hands to bring it together into a ball. If the dough is too sticky, sprinkle in a little more flour.

Knead the dough on a clean, floured surface for about 8-10 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest for 20 minutes to relax the gluten.

After resting, divide the dough into four smaller portions. Take one portion and keep the others covered to prevent drying out.

Roll out the portion on a floured surface using a rolling pin or pass it through a pasta machine until you reach your desired thickness.

Cut the rolled-out pasta into your desired shape: fettuccine, pappardelle, or lasagna sheets.

Dust the cut pasta with flour to prevent sticking and set it aside while you prepare the rest.

Cook the fresh pasta in boiling salted water for about 1-2 minutes until al dente.

Enjoy your homemade pasta with your favorite sauces!