Sift your dry ingredients together, and then add your eggs and olive oil, and bring the dough together. Add water as needed, then turn onto a floured work surface, and kneed for 10-15 minutes.
Let the dough rest for 30 minutes to 1 hour then divide the dough into quarters to begin to work with.
With a pasta roller, start on the widest setting and run the dough through. Next fold the dough over on itself and run it through the same setting again (do this twice). Finally, run the dough through normally on the same setting before moving to the next setting on your roller.
Repeat this process for each setting until your pasta is moderately thin.
When your pasta has been rolled into sheets, flour both sides of the sheets well, then fold them over on themselves several times until your sheet is 4-6 inches long. Next, cut even strips the size of fettuccine, then separate and unroll each noodle. Dust the noodles with flour and arrange in mounds until you’re ready to cook them.
Finishing the Pasta
Boil your noodles in salted water until just undercooked, then transfer the noodles into a pan with your sauce and finish the cooking. When the noodles are fully cooked, remove from the heat and add a generous amount of fresh grated parmesan, and salt and pepper as needed.
Next, plate your pasta, add a bit more cheese on top (never enough cheese), and enjoy.