Place the flour and salt in a mound in a large bowl. Create a well in the middle with your finger. Place eggs and olive oil in the middle of your well. Using a fork, gradually and gently whisk the eggs, eventually incorporating your flour until all ingredients are stiff but still moist and a dough is formed. Knead until smooth, but not sticky or tacky (about 10 min), and then cover with a damp cloth or put in plastic wrap to rest for 20 minutes.
Sprinkle flour on the workspace or area where you will roll out the dough. Place the dough on the workspace and cut into sections to roll out as needed. Use a pizza cutter or knife to make your noodles. This recipe works great in pasta machines as well.
Once the noodles are cut, sprinkle them with a little flour to keep them from sticking. You can cook them right away (that’s what I do) or hang them to dry and use them at a later time.
Grab a large pot and boil the water with salt added to cook the pasta. You need 6 quarts of water to every pound of pasta you make. Homemade pasta cooks faster than the dried pasta you buy in the store. It cooks in 1-3 minutes depending on how thick you roll it out.