Form the Flour Mound: Place the flour on a clean work surface and create a mound. Make a well in the center and sprinkle with salt.

Mix the Ingredients: Crack the eggs into the well. If you’re using olive oil, add it too. Beat the eggs gently with a fork, gradually bringing the flour into the mixture until it starts to form a dough.

Knead the Dough: Once the mixture is mostly combined, use your hands to knead the dough for 8-10 minutes. You want it to be smooth, elastic, and slightly tacky, but not sticky.

Rest the Dough: Wrap the dough in plastic wrap and set it aside at room temperature for at least 30 minutes.

Roll the Dough: Dust your work surface with semolina or extra flour. Cut the rested dough into four pieces, keeping unused portions covered. Roll one piece out until it’s about 1-2 mm thick.

Cut into Shapes: Cut the rolled-out pasta into your desired shapes (like fettuccine or sheets) using a sharp knife or pasta cutter.

Dust to Prevent Sticking: Sprinkle the cut pasta with semolina flour to keep it from sticking together.

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-4 minutes until it’s al dente.

Serve: Drain the pasta and serve immediately with your preferred sauce.