Ingredients
 

6 eggs
¼ cup + 2 Tbsp extra-virgin olive oil 
3 cups all purpose flour, plus extra for dusting 
1 tsp fine sea salt 

Method
 

In a large mixing bowl, whisk the eggs with ¼ cup of the oil. Gently whisk in one cup of the flour and the salt to form a yellow, creamy paste. Slowly add one cup of flour and incorporate, allowing the dough to pull away from the sides of the bowl. Sprinkle the remaining cup of flour on the counter, turn the dough out onto the floured surface, and knead until all the flour has been absorbed and the dough is very smooth and elastic. 

Divide the dough into six pieces and form them into small balls. Drizzle each with a little of the remaining oil to prevent a skin from forming. Let rest, covered with a tea towel, on the kitchen counter for 10 minutes. Then roll out each ball of dough, dusting both sides with some additional flour to prevent it from drying. Run the pasta sheets through a pasta maker (or roll out thinly with a rolling pin and then cut with a sharp knife or pizza cutter) to form the desired shape and size. 

To cook fresh pasta, bring a saucepan of heavily salted water to a rolling boil over high heat with a little bit of the remaining olive oil. Add the pasta and stir to ensure it doesn’t stick. Turn down the heat to medium-high and cook for two to three minutes, until cooked through and soft. Drain and add to the sauce of your choice as soon as it’s cooked.