Fresh Pasta No Machine with Olive Oil

Instructions:

1. Pour 250g of all-purpose flour onto a clean work surface and use your fingers to create a wide well in the center with sturdy walls.
2. Crack 3 large eggs into the center of the well and add 1/2 teaspoon of fine sea salt and 1 tablespoon of extra virgin olive oil.
3. Using a fork, gently whisk the eggs in a circular motion, gradually pulling small amounts of flour from the inner walls into the center until a thick paste forms.
4. Once the mixture is too thick for the fork, use your hands to fold the remaining flour into the center. Knead the dough by pushing it away with the heel of your hand, folding it back, and turning for 8–10 minutes until the dough is smooth, elastic, and feels like refrigerated silly putty.
5. Wrap the dough tightly in plastic wrap or cover with an inverted bowl and let it rest at room temperature for 30 minutes.
6. Divide the dough into four equal portions. On a lightly floured surface, roll one piece at a time from the center outward using firm pressure to create a thin, translucent sheet about 1/16th of an inch thick.
7. Lightly flour the top of the rolled sheet and fold it loosely into a roll. Use a sharp knife to slice the roll into strips of your desired width (thin for linguine or wider for fettuccine) and unroll the ribbons immediately.
8. Bring a large pot of salted water to a boil and cook the fresh noodles for 5 minutes.