Make a well in the center of the flour, and break the eggs into it. Add the salt and olive oil, stir until the dough becomes crumbly, and gather the dough into a ball.
Knead the dough well until the surface is smooth, wrap with plastic wrap, and let it rest for a few hours in the refrigerator. Take out and cut into 2-3 portions.
Roll out the dough and adjust the thickness and width so that it easily fits into the pasta machine. It might be easier if you start off by rolling out the dough just a little thinner than 1 cm.
<Rolling out the dough> It will be easier to work with a firmer dough. Flatten out the dough using the pasta machine first on the thickest setting and gradually going (I turn my dial 7 -> 5 -> 3…1) thinner and thinner as the dough stretches. Be sure to flour the pasta.
Send the dough through the machine as you slowly turn the hand crank.
Catch the dough from the other side being careful not to stretch the pasta.
According to my pasta machine, when the thickness dial is set to No. 2, I attach the 2 mm width cutter, and when the thickness dial is set to No. 1, I attach the 6 mm width cutter. Let the rolled out dough rest for a while.
Cutting the dough: Flour the pasta dough, and send it through the 6 mm cutter as you slowly turn the hand crank. Hang the finished pasta on a drying rack or spread on a baking tray to dry.
If not using the pasta immediately, store in an air-tight container, and chill in the refrigerator, or freeze it to have it keep for longer. Boil the pasta for about 2 minutes while keeping an eye on them.
Story Behind this Recipe
To come up with this homemade pasta recipe, I experimented many times using my pasta machine. I presume that all pasta machines are different so it might not come out quite the same, but this recipe works with my pasta machine.
Caution in Step 6 : With my pasta machine, when the thickness dial is set to No. 1 and the 2 mm width cutter is attached, the pasta came out flat and it didn't work. Bonus: You can also make gyoza dumpling skins using the pasta machine, Recipe ID: 1644988.