Mound flour on a board, press a deep well in the center, then crack eggs, salt, and oil into it. Tip: Use your fingers to gently whisk eggs in the well, gradually pulling in flour edges.

Once shaggy dough forms, dust your hands with flour and knead for 8–10 minutes, until soft and elastic. Sensory cue: Dough should bounce back when poked.

Wrap in plastic or a damp towel. Let it rest 20–30 minutes at room temperature—it’s key for smooth rolling.

Divide dough into quarters. Flatten each piece, then feed through pasta machine starting at the widest setting, folding and dusting lightly between passes. Pro tip: Move to thinner settings until sheet is about 1.5mm thick for tagliatelle or 2mm for fettuccine.

Drape sheets over a rolling pin or pasta drying rack. Use a sharp knife or machine cutter to slice to your desired width.

Cook noodles in plenty of salted water (1 tbsp salt per 4 quarts) for 2–3 minutes, stirring gently. Fresh pasta cooks fast—watch it! Serving suggestion: Toss immediately with butter, herbs, or sauce of choice.