Easy Homemade Pasta

Mound the 2 cups of all-purpose flour on a clean work surface and create a deep well in the center using your hands.
Crack the 3 large eggs into the well and add the 1 tablespoon of olive oil and 1 teaspoon of kosher salt.
Using a fork, gently beat the eggs and oil together, gradually incorporating flour from the inner walls of the well until a thick, shaggy dough begins to form.
Knead the dough by hand for 8-10 minutes until it becomes completely smooth, elastic, and no longer sticky. It should spring back slowly when poked.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
Divide the rested dough into 4 equal portions and use a rolling pin or pasta machine to roll each portion into thin sheets, about 1/16-inch thick.
Cut the sheets into your desired pasta shape, such as fettuccine or tagliatelle, dusting generously with flour to prevent sticking.
Cook the fresh pasta immediately in a large pot of boiling salted water for 2-3 minutes, or until it floats and is tender.