Homemade Pasta

On a clean work surface, mound the 2 cups of all-purpose flour and create a wide well in the center with your hands. Crack the 3 large eggs, add the 1/2 teaspoon of kosher salt and the 1 tablespoon of olive oil directly into the well.
Using a fork, gently beat the eggs and oil together, slowly 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, incorporating any remaining flour, until the dough is completely smooth, elastic, and firm to the touch.
Wrap the dough ball tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, which will relax the gluten and make it easier to roll out.
Unwrap the dough and divide it into 4 equal portions. Using a floured rolling pin on a floured surface, roll one portion at a time into a thin sheet, about 1/8-inch thick or until you can almost see your fingers through it.
Lightly dust the rolled sheet with flour, loosely roll it into a log, and use a sharp knife to cut it into 1/4-inch wide strips for fettuccine or 1/8-inch wide strips for tagliatelle. Unfurl the cut noodles and toss them with a little flour to prevent sticking.
Cook the fresh pasta immediately in a large pot of generously salted boiling water for 2-3 minutes, or until the noodles are tender but still slightly firm to the bite (al dente).