Food Processor Method: Add eggs, olive oil, and salt. Pulse until combined. Gradually add flour by running the machine, add flour; run machine, add flour; run machine, continue until all flour is added. Run the machine until a ball forms on the blade, and the dough is crumbly and a little dry.

Hand Method: Make a well with the flour. Beat eggs; add eggs, olive oil, and salt to the well. Stir with a fork in circular motion until dough is crumbly and slightly dry.

Both Methods: Place dough on a floured surface, and push small portions of dough away from you with the ball of your hand. Next place the dough on a floured surface, and knead it about 3 minutes. If you used the food processor method the dough may be used immediately otherwise let the dough rest in the refrigerator for 30 minutes. Roll dough a thin as possible, seasoned pasta makers say, roll it until you can see your hand through it. Cook's magazine article in Mar/Apr 88, states to knead dough 10 to 15 minutes, until it is resilient and surface is satiny. Let rest 1 hour