Gather all ingredients.

Mix flour, eggs, olive oil, and salt in a bowl until combined. Add water, 1 teaspoon at a time, until a smooth, thick dough forms. Do not over hydrate the dough.

Turn dough out onto a lightly floured work surface and knead for 10 minutes. IMPORTANT: Let dough rest for 30 minutes.

Divide dough into 8 balls; roll thin and cut dough into desired, managable length and width for your pasta machine. -*NOTE: I used a wooden rolling pin with depth guide of 1/4".

Pasta Pressing: Feed strips of pasta dough through your pasta machine at widest setting 3x and then progressively step down the width until you get to the lowest (thinest) setting. -*NOTE: I found it very helpful to put pre-cut sheets of parchment paper between each pasta sheet to prevent it from sticking to each other while I cut and pressed the other pasta sheets.

Pasta length and width tips: LENGTH: The pressed pasta sheet should not be longer than 16-18". Trim the length if longer before feeding it through your pasta machine's"shaper slot". Anything longer than that is hard to handle when using a pasta machine solo. WIDTH: The width of your pasta sheet should not be wider than 5 1/2" before pressing. The pasta machine will increase the width by 1/4", which is the standard pasta machine width of the"feeder" slot.

Pasta Shaping: Feed your pressed pasta sheets into the "shaping slot" of your pasta machine. The shaping of the pasta may increase the length of the noodle depending on what type of shape you are doing. -*NOTE: Be sure to trim the shaped pasta as it comes out of the bottom of the shaper slot. I have great results by having the pasta no longer than 15 to 18" long. This length helps prevent excessive clumping while cooking, clumping and tangling while in a pile on the cutting board.

Pasta Drying: If you use a pasta drying rack like I do (the standard height of the racks are usually between 18 to 20" tall). I use a rack to store the processed noodles so that they don't stick to each other, easier for me to put into the cooking pot and also if I am planning on freezing some for next week.

Cooking the fresh pasta: Boil water in a large pot. Throw in one teaspoon of salt per liter of water. -*TIP: I also like to add one tablespoon of olive oil to the boiling water to help mitigate clumping. This pasta will cook quickly so carefully add your noodle to the pot, stir continuously for 2-3 minutes. Take out a noodle and test for doneness. Adjust cooking/testing once a minute. DO NOT OVERCOOK THIS PASTA.