Hand method:

In a large bowl, stir together 2 cups of the flour and the salt. Make a well in the center.

In a small mixing bowl, combine eggs, water and olive oil. Add to the flour mixture and mix well.

Sprinkle the kneading surface with the remaining 1/3 cup flour. Turn dough out onto the floured surface and knead until smooth and elastic, about 8-10 minutes. Cover and let rest for 10 minutes.

Divide dough into fourths. On a lightly floured surface, roll each third of dough into a 1/16 inch thick square about 12×12 inches. Cut as desired. Or follow the manufacturer’s instructions for using a pasta machine to roll and cut the dough.

Mixer method:

In the bowl of a stand mixer, combine 2 cups of the flour and salt. Make a well in the center.

In a small bowl, combine the eggs, water and olive oil. Add to the flour mixture. With the dough hook, mix until well combined.

With the mixer running, add the remaining flour. With the mixer on low, knead until smooth and elastic, about 8-10 minutes. Cover and let rest for 10 minutes.

Divide dough into fourths. On a lightly floured surface, roll each third of dough into a 1/16 inch thick square about 12×12 inches. Cut as desired. Or follow the manufacturer’s instructions for using a pasta machine to roll and cut the dough.

Your can use this pasta immediately, or dry on racks for later use. It should be stored in the refrigerator or freezer, as there are raw eggs in the dough.